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Shrimp croquettes

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Ingredients/Components

pkg - 1 oz
milk - 1/2 c
salt - 1/4 tsp
flour - 1/3 c
water - 2 Tbsp
Crisco - 3 Tbsp
lemon juice - 2 tsp
egg, beaten - 1 item
snipped parsley - 1 Tbsp
dash of paprika - 1 item
fine dry bread crumbs - 3/4 c
dash of pepper - 1 item
finely chopped onion - 2 Tbsp
Crisco for deep frying - 1 item
frozen cooked, shelled shrimp* - 3/4 lb

How to make shrimp croquettes:

Defrost shrimp; devein if necessary. Chop finely (about 2 cups). Melt 3 tablespoons Crisco. Blend in flour. Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat. Add onion, parsley, lemon juice and seasonings. Stir in shrimp. Preheat Crisco for deep frying to 350°. Shape shrimp mixture into 8 cones, about 1/4 cup for each. Roll in crumbs. Combine egg with water. Dip cones in egg mixture; roll in crumbs again. Deep fry a few croquettes at a time in preheated Crisco until brown and hot, about 3 minutes. Turn if necessary for even cooking. Drain on a paper towel. Keep croquettes hot. Prepare peas according to package directions. Spoon creamed peas over croquettes. Makes 4 servings.

*Note: Two 6 1/2 or 7 ounce each cans tuna, drained and flaked, may be used in place of the cooked shrimp.

Recipe categories: Lunch/snacks, Appetizers, Main dish.

Rating:

3.9

Average rating: 3.9, total votes: 9

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