Croquetas De Gambas (Shrimp Croquettes)

Ingredients

• 3 1/2 ounces unsalted butter
• 4 oz all purpose flour (for Bechamel)
• 2 1/2 cups cold 2% or whole milk
• salt and pepper
• 1/2 teaspoon freshly ground nutmeg
• 14 ounces cooked peeled shrimp (diced)
• 1/2 cup all purpose flour (for breading)
• 1 cup Panko breadcrumbs
• 2 large eggs (beaten)
• Canola oil (for frying)
• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 1 tbsp brandy
• 3-4 drops of Tabasco sauce
• 1 tbsp lemon or orange juice
• salt to taste

Instructions

1. 1

   If you haven't already done so, cook and peel your shrimp.

2. 2

   Heat a medium saucepan in a medium-low flame.

3. 3

   Melt the butter in the pan, then sprinkle in the flour, stirring constantly with a whisk.

4. 4

   Allow the flour to cook in the butter for a couple of minutes, to cook out the raw flour taste.

5. 5

   Slowly drizzle in the cold milk, little by little, stirring the whole time, until you get a thick, smooth sauce. The sauce will thicken as it begins to heat.

6. 6

   Add the shrimp, nutmeg, and season salt and pepper, to taste.

7. 7

   Combine the mixture, and cool it completely.

8. 8

   When the mixture is cooled, form a croqueta by taking a heaping tablespoon of the mixture and rolling it in your hands, like you would if you were making a meatball.

9. 9

   Roll the croqueta in the flour, then coat it in the beaten egg, and finally, through the Panko crumbs.

10. 10

    Heat the oil in a large heavy-bottom pan (cast iron works great) to about 350 degrees F. Fry the croquetas in batches, for about 4-5 minutes, or until golden brown. Remove with a slotted spoon, drain on a paper towel, and serve hot.

11. 11

    Serve with with salsa rosa (combine all the ingredients).