Shrimp Croquettes Recipe

Prepare shrimp and aromatics

Finely chop or pulse the raw shrimp in a food processor to a coarse paste (small chunks remain). Set aside. Finely mince shallot and serrano pepper.

Make béchamel base

In a medium saucepan over medium heat, melt 2 tbsp butter. Add the minced shallot and serrano and cook 1–2 minutes until softened but not browned. Stir in 2 tbsp flour and cook for 1 minute to form a roux.

Finish filling

Gradually whisk in 1 cup milk until smooth. Cook, stirring, until mixture thickens to a thick paste (about 4–6 minutes). Remove from heat and stir in chopped shrimp, 2 tbsp parsley, 1 tsp lemon zest, 1 tsp salt, 1/2 tsp pepper, and 1 egg yolk. Mix thoroughly. Chill the shrimp mixture in the refrigerator 1–1.5 hours until firm enough to shape.

Shape and bread

Form the chilled shrimp mixture into 12 small croquettes (about 1.5 tbsp each) or 8 slightly larger pieces. Set up a dredging station: 1) 1/2 cup flour, 2) beaten egg, 3) 1 cup panko. Roll each croquette in flour, shake off excess, dip in beaten egg, then coat evenly with panko. Place on a tray and refrigerate 15 minutes to set the coating.

Fry croquettes

Heat 2 cups neutral oil in a heavy skillet or pot to 350°F (175°C). Fry croquettes in batches 2–3 minutes per side until golden brown and heated through (internal temp ~145°F). Drain on a rack or paper towels. Keep warm in a low oven (200°F) if needed.

Combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt in a small saucepan. Warm until sugar and salt dissolve, then remove from heat. Place 1 cup thinly sliced red onion in a jar or bowl and pour the hot brine over the onions. Let cool to room temperature, then refrigerate at least 30 minutes (best 1+ hour). Drain before serving.

If using fresh corn, cut kernels from 2 cups of cobs. In a saucepan over medium heat, melt 1 tbsp butter. Add corn and sauté 3–4 minutes. Add 2 tbsp heavy cream, 1/2 tsp salt and 1/4 tsp pepper and simmer 2 minutes. Transfer corn to a blender or use an immersion blender and puree until smooth. If needed, add 1–2 tbsp water or cream to reach a spreadable consistency. Taste and adjust seasoning. Keep warm.

Toss 12 trimmed asparagus spears with 1 tbsp olive oil, 1 tsp lemon juice and a pinch of salt. Grill or roast at 425°F (220°C) for 6–8 minutes until tender-crisp. Slice into 2–3 inch pieces for plating.

To plate: Spread a spoonful of warm corn purée on each small plate. Arrange 2–3 asparagus pieces beside the purée. Place 2–3 shrimp croquettes on the purée. Top with a spoonful of pickled onions and scatter chopped parsley or microgreens. Optionally garnish with a small drizzle of olive oil and a squeeze of lemon. Serve immediately.