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Loriac1969
Shrimp croquettes
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Ingredients
Directions
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Melt the butter in a thick-bottomed pan and fry the shallot in a low setting for about 4 minutes. Add the flour all at once and stir for a few minutes until the flour is released from the bottom.
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Pour in the wine and fish stock. Bring to a simmer, stirring sauce while stirring. Let it simmer for about 10 minutes and stir regularly over the bottom of the pan.
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Stir the shrimp through the sauce and season with salt and pepper.
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Pour the ragout onto a baking tray or baking dish that has been rinsed with water and allow to cool.
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Cover with cling film and let stiffen in the refrigerator for about 2 hours.
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Form around 12 croquettes of the ragout by hand. Use enough flower to prevent sticking.
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Prepare 3 dishes with a layer of flour, breadcrumbs and protein respectively. First take the croquettes through the flour, then through the protein and finally through the breadcrumbs. Repeat these steps if necessary for a firmer breading layer.
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Place the croquettes on a plate and leave them covered in the refrigerator for about 30 minutes.
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Heat the oil to 180 ° C and fry the croquettes in portions of 4 in a few minutes until golden brown.
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Delicious with fried parsley and a lemon wedge.
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Nutrition
185Calories
Sodium0% DV0g
Fat20% DV13g
Protein14% DV7g
Carbs3% DV9g
Fiber0% DV0g
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