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Prep time:
Cook time:
Servings: 30


Cost per serving $0.06 view details
  • 1 pound small to medium size shrimp, boiled (reserve about ½
  • cup of the boiling liquid) and drained
  • 2 tbs butter
  • ½ cup finely chopped onions
  • 3 tbs plus ¼ cup all purpose flour
  • ½ tsp paprika
  • 1 cup milk
  • ½ cup shrimp broth
  • 2 egg yolks
  • 2 cups fine dried bread crumbs
  • ½ tsp salt
  • 1/8 tsp cayenne
  • 1 egg
  • 3 tbs water
  • Vegetable oil for deep frying


  1. Peel and devein the shrimp. Chop finely. Set aside.
  2. Melt the butter in a saucepan over medium heat. Add the
  3. onions and cook for about two minutes, or until wilted. Add
  4. the three tablespoons of the flour and the paprika and stir.
  5. Add the milk and the shrimp liquid, stirring constantly with a
  6. whisk until the mixture is thick and smooth. Continue cooking,
  7. stirring constantly for two minutes. Add the shrimp and egg yolks.
  8. Stirring constantly, cook for about 30 seconds. Add half of the
  9. bread crumbs, salt, white pepper and cayenne. Blend well. Cool thoroughly.
  10. Divide the mixture into 16 equal portions. Shape each portion into a
  11. small ball. roll the balls in the remaining one-fourth cup flour.
  12. Beat the egg with the water. Roll the croquettes in the egg mixture and
  13. then in the remaining bread crumbs. Press to help the crumbs adhere. Shake
  14. off any excess.
  15. Heat the oil to 360º in a deep pot or fryer. Fry the croquettes,
  16. three to four minutes, or until they are golden browen. Drain on paper towels.
  17. Makes four servings
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Nutrition Facts

Amount Per Serving %DV
Serving Size 22g
Recipe makes 30 servings
Calories 47  
Calories from Fat 14 30%
Total Fat 1.58g 2%
Saturated Fat 0.77g 3%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 102mg 4%
Potassium 34mg 1%
Total Carbs 6.67g 2%
Dietary Fiber 0.4g 1%
Sugars 1.0g 1%
Protein 1.56g 2%



  • Rose
    January 21, 2017
    Served with newburg sauce it was great
    • Nuhad Aparecida Skaf
      February 28, 2008
      Hi John,
      I serve with fresh lemon and kriek, (cherry belgium bear) .
      • John Spottiswood
        February 27, 2008
        Thanks for adding this yummy recipe Nuhad! Do you normally serve with a dipping sauce or fresh lemon? Or do you just serve as is?

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