Entree: Belgium – Belgian Coast – Grey Shrimp Croquettes (Crisp fried croquettes made with a creamy béchamel mixed with chopped North Sea grey shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 6 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) grey shrimp, peeled and finely chopped
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (30 g) finely chopped onion
- 3 tbsp (24 g) all-purpose flour, plus extra for dusting
- 1 1/4 cups (300 ml) whole milk, warmed
- 1/4 cup (60 ml) heavy cream
- Pinch freshly grated nutmeg
- 2 tbsp (6 g) finely chopped fresh parsley, plus extra for garnish
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- 2 large eggs, beaten
- 1 1/2 cups (150 g) fine dry breadcrumbs (panko or fresh breadcrumbs)
- Vegetable oil for deep frying (about 2–3 cups (480–720 ml))
- Lemon wedges for serving

Show original ingredient measurements

- 1 lb (450 g) grey shrimp, peeled and finely chopped
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (30 g) finely chopped onion
- 3 tbsp (24 g) all-purpose flour, plus extra for dusting
- 1 1/4 cups (300 ml) whole milk, warmed
- 1/4 cup (60 ml) heavy cream
- Pinch freshly grated nutmeg
- 2 tbsp (6 g) finely chopped fresh parsley, plus extra for garnish
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- 2 large eggs, beaten
- 1 1/2 cups (150 g) fine dry breadcrumbs (panko or fresh breadcrumbs)
- Vegetable oil for deep frying (about 2–3 cups / 480–720 ml)
- Lemon wedges for serving

Instructions

1. In a medium skillet over medium heat, melt the butter and sweat the chopped onion until translucent, about 4 minutes.
2. Add 3 tbsp (24 g) flour and cook, stirring, 1–2 minutes to remove the raw taste but not brown.
3. Gradually whisk in the warmed milk and then the heavy cream until a thick béchamel forms. Simmer gently for 3–4 minutes until very thick; stir in nutmeg, salt and pepper to taste.
4. Remove the béchamel from heat and stir in the chopped grey shrimp, chopped parsley and lemon zest. Adjust seasoning. Spread the mixture on a tray, cover tightly, and chill until firm, at least 2 hours or overnight.
5. With wet hands, shape the chilled mixture into 8–10 oval croquettes. Lightly dust each croquette with flour (use extra flour) to help the coating adhere.
6. Dip each floured croquette into the beaten eggs, then roll thoroughly in the breadcrumbs until evenly coated. Place on a tray and chill 15–20 minutes to set the coating.
7. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry croquettes in batches, turning as needed, until golden brown and heated through, about 3–4 minutes per batch.
8. Drain on paper towels, garnish with chopped parsley and serve immediately with lemon wedges.