Croquettes de Crevettes Grises (Belgian Grey Shrimp Croquettes)

Béchamel filling

• 500 ml Whole milk
• 80 g Unsalted butter
• 90 g Plain flour
• 1 tsp Fine sea salt
• ½ tsp White pepper
• ½ tsp Ground nutmeg
• 200 g Grey shrimp, peeled

Coating and frying

• 60 g Plain flour
• 2 Egg
• 140 g Breadcrumbs
• 1 liter Sunflower oil, for frying

To serve

• 1 piece Lemon
• 10 g Fresh parsley

1. Warm the milk in a saucepan over low heat until steaming but not boiling. Set it aside off the heat.
2. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, for 2 minutes until it smells biscuity but has not coloured.
3. Whisk in the warm milk a little at a time until smooth, then cook for 6 to 8 minutes, whisking, until very thick and pulling away from the sides. Season with the salt, white pepper and nutmeg.
4. Take the pan off the heat and fold in the grey shrimp. Scrape the mixture onto a tray and spread it out to cool quickly, then chill until firm enough to shape.
5. Set up a breading station: flour in one bowl, eggs beaten in a second, and breadcrumbs in a third. With lightly floured hands, shape the chilled mixture into 12 croquettes.
6. Coat each croquette in flour, then egg, then breadcrumbs, pressing gently so the crumbs adhere. Chill the crumbed croquettes for 20 minutes to help them hold their shape in the fryer.
7. Heat the sunflower oil in a deep pot to 180°C (355°F). Fry the croquettes in batches for 3 to 4 minutes until deep golden, keeping the oil close to temperature.
8. Drain briefly, then serve hot with lemon wedges and chopped parsley. Season lightly with a pinch more salt if needed.

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