Chron Shrimp Lemon Croquettes Food

CINDY'S SHRIMP AND CRAB CROQUETTES

Steps:

• Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
• In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
• Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
• Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.

SHRIMP CROQUETTES WITH CREAMED GREEN PEAS

Steps:

• For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat. Add the shallot and saute until softened, about 4 minutes. Use a wire whisk to stir in the flour. Cook for 1 minute, and then add the shrimp. Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute. Remove from the heat and add the lemon juice and some salt and pepper.
• Allow the croquette mixture to cool completely before shaping into small meatball-sized balls. Place the breadcrumbs in a shallow dish. Mix the beaten eggs with 2 tablespoons water. Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again. Place each coated croquette on a baking sheet. Cover the croquettes and set them aside.
• For the creamed green peas: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook until smooth and lightly browned, about 1 minute. Slowly whisk in the milk and continue cooking on medium heat, stirring often. Season with salt and pepper. Cook until the mixture is smooth and thick, about 6 minutes. Stir in the peas, and keep warm while you fry the croquettes.
• Heat the oil to about 375 degrees F in a deep, heavy pot. Preheat the oven to 150 degrees F.
• Add the croquettes to the hot oil in batches, making sure not to crowd the pan. Cook until golden brown, about 3 minutes. Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes. Make sure the oil returns to 375 degrees F before cooking the next batch, or they will be heavy and greasy.

SHRIMP CROQUETTES

Steps:

• Mix all ingredients together and make patties.
• Bread with standard breading (flour, egg, breadcrumbs).
• Pan fry.

SHRIMP CROQUETTES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the cubed bread onto a baking sheet, and bake in the preheated oven until dry and golden brown, about 10 minutes. Remove and cool.
• Meanwhile, mince the cod and shrimp and place into a mixing bowl along with the beaten egg whites. Sprinkle in the cornstarch, salt, pepper, and ginger. Mix well, and form into 8 balls. Roll the balls in the toasted bread cubes and set aside.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the balls 4 at a time until they turn light, golden brown, about 2 minutes. Drain on a paper towel-lined plate. Once the second batch of croquettes has been fried, return the first batch to the hot oil, and fry again until deep, golden brown and the croquettes are no longer opaque in the center, drain on paper towels while frying the second batch.

SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)

Steps:

• Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
• Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
• When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
• Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.

CHRON SHRIMP & LEMON CROQUETTES

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

CINDY'S SHRIMP AND CRAB CROQUETTES

Steps:

• Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours. In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same. Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. Garlic Aioli:
• Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth. Cook's note: You can make this ahead of time and refrigerate until needed. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

BELGIAN SHRIMP CROQUETTES (CROQUETTES AUX CREVETTES GRISES)

Steps:

• Shell the shrimp and reserve the shells. Chop the shrimp into 1/4-inch dice.
• Melt 1 tablespoon of the butter in a medium-size saucepan over medium heat. Add the onion and cook, stirring, until translucent but not browned, 2 to 3 minutes. Add the shrimp shells and cook for 2 more minutes. Add 1-3/4 cups milk and the bay leaf and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes.
• Strain the broth through a sieve and discard the solids. Return the broth to the saucepan and heat over low heat. Add the shrimp and poach for 3 minutes. Drain the shrimp and reserve the broth. You should have 1-1/2 cups of broth left.
• In a small saucepan, sprinkle the gelatin over the cold water. Let stand while you prepare the béchamel sauce.
• Melt the remaining 4 tablespoons butter in a medium-sized saucepan over low heat. Stir in the flour with a wooden spoon. Switch to a whisk and gradually whisk in the reserved broth. Bring almost to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is smooth and thick, about 7 minutes. Add the grated cheese and bring to almost a boil again.
• Heat the gelatin mixture over low heat until the gelatin has melted, 1 to 2 minutes. Stir it into the béchamel sauce and mix well.
• Remove the sauce from the heat and let cool for a few minutes. Whisk the egg yolk and remaining 5 tablespoons milk together, then stir it into the béchamel. Stir in the shrimp, lemon juice, salt, pepper, nutmeg, and cayenne.
• Line a 9-inch-square cake pan with plastic wrap. Pour in the shrimp mixture and smooth with a spatula. Press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate at least overnight or up to 3 days.
• Prepare the coating: In a medium-size bowl, beat the egg whites with the salt and 1 tablespoon vegetable oil just until frothy. Put the flour and bread crumbs into separate shallow bowls ready for dipping.
• Unmold the firm shrimp mixture onto a lightly floured surface. Cut into 3 x 1-1/2-inch rectangles and roll each rectangle into a cylinder for croquettes. For smaller hors d'oeuvres, cut each rectangle in half and roll into a ball.
• Arrange the three bowls in order -- flour, then egg whites, then bread crumbs -- and coat the croquettes one at a time: Dust each cylinder or ball lightly with flour, dip into the egg white mixture, and coat with the bread crumbs. Cover and refrigerate until ready to fry. (At the point, the croquettes can wait several days in the refrigerator or longer in the freezer. Thaw in the refrigerator before frying.).
• Preheat the oven to 250°F.
• Heat the vegetable oil over medium-high heat in a deep fryer to 375°F Fry the croquettes, a few at a time, until they turn a rich golden color, about 3 minutes. Drain on paper towels and keep warm in the over until ready to serve.
• Serve the little walnut-size fritters as hors d'oeuvres with a supply of toothpicks. The larger croquettes traditionally are serve on a plate decorated with Boston lettuce leaves, lemon wedges, and Fried Parsley (see below).
• Deep Fried Parsley: ("Very crisp and utterly delicious," according to Ruth. Traditionally served with cheese or shrimp croquettes, and as a garnish for fish dishes.) Rinse two cups curly parsley leaves (stems removed) under cold running water. Spin dry and roll in a clean dish towel to dry completely. Heat oil in a deep fryer or wok to 375°. Add the parsley and fry until crisp but not brown, about 20 seconds. Remove with a skimmer and drain on paper towels.