Ragú® Recipe Contest Entry. Creamy shrimp and bacon croquette. Thickened the alfredo sauce with polenta and add shrimp and crispy bacon. Shape into a bite size ball and fry until golden brown. Great appetizer.
In a saucepan, put alfredo and polenta. Turn on the heat to medium and cook stirring constantly. When it starts to boil, reduce heat to medium-low and keep cooking stirring constantly until thickened. Let cool to room temperature.
In the meantime, cook bacon in a large no-stick skillet over medium heat until crisp. Drain on paper towels and chop bacons into small pieces.
When the alfredo mixture has cooled enough to handle, put shrimp and bacons into the saucepan and mix to combine.
In a shallow bowl, put all-purpose flour. In another shallow bowl, beat eggs. In a shallow plate, mix together panko and parmesan cheese.
Take about tablespoonsful of alfredo mixture and form into a ball. Coat each ball with all-purpose flour, dip in eggs and coat with panko mixture. (if it is very soft, use a spoon so that the ball doesn’t fall apart) Repeat this until the alfredo mixture is gone.
Work in several bathes. Heat enough canola oil to fry all balls in a fry pan or work and deep fry until golden brown. Drain on paper towels.