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North Sea shrimp croquettes

Name: North Sea shrimp croquettes
Total time: 90 min
Yield: serves 4
Ingredients: 300 g Shrimp; 60 g Butter; 60 g Flour; 40 cl Milk; 1 bouquet Parsley; 2 Egg; 150 g Chapelure; 1 Lemon

Preparation time: 1 h 30
Servings: serves 4

Ingredients

serves 4

Shrimp — to buy300 g
Butter — to buy60 g
Flour — to buy60 g
Milk — to buy40 cl
Parsley — to buy1 bouquet
Egg — to buy2
Chapelure — to buy150 g
Lemon — to buy1

Preparation

Make a thick béchamel: melt the butter, add the flour, whisk for 1 minute, then pour in the milk little by little until you get a firm paste that pulls away from the sides.
Off the heat, stir in the grey shrimp, chopped parsley and a pinch of nutmeg. Season well.
Spread the mixture on a tray, cover with cling film pressed onto the surface, and chill for at least 3 hours: the béchamel needs to be very firm to shape.
Shape into small logs with slightly damp hands.
Coat each croquette in flour, then beaten egg, then breadcrumbs, pressing well so it sticks.
Heat the oil to 180°C and fry the croquettes in small batches for 3 minutes, until golden brown.
Drain on paper towels and serve immediately with a lemon wedge, while the center is still creamy and the outside crisp.