With the availability of fresh shrimp in our local markets, Croquettes aux Crevettes or Shrimp Cakes in English, you can treat your family or guests to these delights any time you please! I’ve presented the croquettes here as an appetizer but you can certainly shape them into small balls, fry ahead of time and reheat for 12 minutes in a 300 degree oven and pass to your guests on a platter with decorative toothpicks as handles.
I chose to use jasmine rice which I think gives the croquettes a beautiful lightly flavored center that highlighted the fresh shrimp! You can certainly use plain white rice if that is what you have available but I would increase the grated lemon rind just a bit to compensate.
Shrimp Croquette Recipe serves 8 as an appetizer or 16 for cocktails
For the croquettes:
1 pound cooked and finely chopped fresh Shrimp
½ cup grate parmesan
1 ½ cup cooked jasmine rice
2 teaspoons minced garlic
1 teaspoon salt
½ cup chopped fresh herbs (basil, lemon thyme, flat leaf parsley)
2 eggs beaten
2 tablespoons fresh lemon juice
½ teaspoon grated lemon peel
Pulse all ingredients until a thick paste is formed.
For the crust:
1 ½ cups breadcrumbs or panko
¼ cup grated parmesan
In bowl mix together breadcrumbs and parmesan.
Form croquettes with your hands and roll in breadcrumbs.
Pat the breadcrumbs so they adhere well.
2 Cups oil
Deep fryer or pan and thermometer
Heat oil until it reaches 350 degrees
Fry the croquettes for 2-3 minutes or until golden brown
Drain on paper towels and serve with fresh lemon slices.