Entree: Belgium – Belgian Coast – Garnaalkroketten (Shrimp croquettes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 8 oz (225 g) small grey shrimp, peeled and chopped
- 4 tbsp (56 g) unsalted butter
- 4 tbsp (30 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) fish or light seafood stock
- 1 small onion, finely chopped, about 3 oz (85 g)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1/4 tsp (1 g) white pepper
- 1 tsp (6 g) fine sea salt, adjust to taste
- 2 large eggs, approx. 100 g total, beaten (for egg wash and mixture)
- 1 cup (120 g) fine dry breadcrumbs, plus extra for coating
- 1/2 cup (60 g) panko or coarser breadcrumbs (optional, for extra crunch)
- Vegetable oil for deep-frying
- 1 tbsp (15 ml) lemon juice (optional, to finish)

Instructions

1. In a medium saucepan, melt butter over medium heat. Add the finely chopped onion and cook gently until translucent but not browned, about 5 minutes.
2. Stir in the flour and cook 1–2 minutes to form a blond roux. Gradually whisk in the milk and fish stock until smooth. Simmer, stirring constantly, until the sauce is thick and velvety (a firm béchamel), about 5–7 minutes.
3. Remove the pan from heat. Stir in the chopped shrimp, parsley, white pepper, and salt. Add 1 beaten egg to enrich and bind the mixture. Taste and adjust seasoning. The mixture should be very thick so it can be shaped; if too loose, return to low heat briefly to reduce.
4. Spread the shrimp ragout on a shallow tray, cover with plastic wrap pressed onto the surface to prevent a skin, and chill until completely firm, at least 2 hours or overnight.
5. With floured hands, shape the chilled ragout into oblong croquettes (about 12 medium croquettes for 4 servings). Set up a dredging station: beaten egg (remaining egg) in one bowl and fine breadcrumbs in another. Roll each croquette in breadcrumbs, dip in beaten egg, then roll again in breadcrumbs for a double coating. For extra crunch, finish with panko on the final coating.
6. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry croquettes in batches until evenly golden brown, about 2–3 minutes per batch. Drain on paper towels and keep warm in a low oven if needed.
7. Just before serving, sprinkle with a little lemon juice if using and garnish with extra parsley. Serve immediately while hot and crisp.