Ostend shrimp croquettes
Make a roux with twice as much flour as butter. Dilute to a
thick bechamel sauce with shellfish stock and cream.
Add about 2 leaves of soaked gelatine and 50 grams of grated
Parmesan per half a kilo of shrimps.
Mix, off the heat, with a liaison of egg yolks whisked in cream.
Count on 1 egg yolk per decilitre of cream.
Season with pepper, salt, nutmeg, turmeric, cayenne pepper,
paprika and a dash of lemon juice.
Add the peeled shrimps to the preparation. Do not be stingy,
the more shrimps a croquette contains, the more its quality will
be appreciated by your guests. Pour the preparation into an
oiled flat dish and leave it covered to set in the fridge
overnight.
Then cut rectangular pieces out of the batter and, if desired,
roll them into oblong croquettes. Roll them successively in the
flour mixed with cornstarch, then in the egg mixture and finally
in the breadcrumbs.
Fry the croquettes for about 5 minutes in the fryer at 170°C
until crispy. Briefly fry the parsley too and serve with wedges of
lemon, mayonnaise and, as pictured, with home-baked bread
and salted butter.
parsley
breadcrumbs
gelatine sheets
turmeric
cayenne
paprika
salt & pepper
nutmeg
olive oil
cornstarch
The origin of this dish is difficult to find on the internet. In
any case, it is clear that it was developed at the coast and
perfected in Ostend, with grey shrimps in the leading role.
On the plate: serve the croquettes with a glass of cocktail
sauce, a mixed salad, leek slices, a lemon slice and a
crayfish.
Ostend
shrimp croquettes
parsley
breadcrumbs
gelatine sheets
turmeric
cayenne
paprika
salt & pepper
nutmeg
olive oil
cornstarch
The origin of this dish is difficult to find on
the internet. In any case, it is clear that it
was developed at the coast and perfected in
Ostend, with grey shrimps in the leading
role.
On the plate: serve the croquettes with a glass
of cocktail sauce, a mixed salad, leek slices, a
lemon slice and a crayfish.
Make a roux with twice as much flour as butter.
Dilute to a thick bechamel sauce with shellfish
stock and cream.
Add about 2 leaves of soaked gelatine and 50
grams of grated Parmesan per half a kilo of
shrimps.
Mix, off the heat, with a liaison of egg yolks
whisked in cream. Count on 1 egg yolk per
decilitre of cream.
Season with pepper, salt, nutmeg, turmeric,
cayenne pepper, paprika and a dash of lemon
juice.
Add the peeled shrimps to the preparation. Do
not be stingy, the more shrimps a croquette
contains, the more its quality will be appreciated
by your guests. Pour the preparation into an
oiled flat dish and leave it covered to set in the
fridge overnight.
Then cut rectangular pieces out of the batter
and, if desired, roll them into oblong croquettes.
Roll them successively in the flour mixed with
cornstarch, then in the egg mixture and finally in
the breadcrumbs.
Fry the croquettes for about 5 minutes in the
fryer at 170°C until crispy. Briefly fry the parsley
too and serve with wedges of lemon,
mayonnaise and, as pictured, with home-baked
bread and salted butter.
