CHRON SHRIMP & LEMON CROQUETTES

CHRON SHRIMP & LEMON CROQUETTES image

Number Of Ingredients 21

1 pound cooked shrimp, shelled
1/4 cup chilled White Sauce
(see recipe)
3 teaspoons minced fresh chives
2 teaspoons finely grated lemon zest
1 teaspoon lemon juice
1 egg, beaten
1 cup panko
3 tablespoons safflower, grape seed or other light oil for frying
2 lemons, cut in wedges
WHITE SAUCE
INGREDIENTS:
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
INSTRUCTIONS:
Melt the butter in a saucepan over medium heat. When it is melted, remove it from the heat, whisk in the flour to make a roux and return to the heat. Slowly whisk in the milk. Add the salt and pepper and reduce the heat to low, stirring occasionally, until a very thick sauce forms, about 10 to 15 minutes.
Remove from heat and let cool. If using for the Shrimp & Lemon Croquettes, chill in the refrigerator. Once cool, it will be as firm as custard. This recipe can be made up to two days in advance.
Yields about 1 1/4 cups

Steps:

Coarsely chop the shrimp and put in a bowl with the chilled White Sauce (it will be very firm, like a custard), the chives, lemon zest and lemon juice. Mix well and shape into 2-inch-long cylinders or 2-inch-wide patties, about 1/2-inch thick, and place on a plate, a sheet of waxed paper or foil. Put the egg in a shallow dish. Spread the panko on a plate, a sheet of waxed paper or foil. Dip each cylinder or patty in the egg, then coat with the panko. Set aside on a clean plate, a sheet of waxed paper or foil. Pour the oil into a skillet large enough to hold all the croquettes. Place over medium-high heat. When the oil is hot, add the croquettes and fry until one side is golden brown, 2 to 3 minutes. Turn, or if in cylinders, roll to brown the other side, another 2 to 3 minutes. Remove to paper towels to drain. Serve with wedges of lemon. Yields about 12 croquettes