Shrimp Croquettes: How to Make Belgian Shrimp Croquettes

Belgian shrimp croquettes use gray North Sea shrimps, also known in the United Kingdom as brown shrimps. But, since these requirements are challenging and nearly impossible to obtain anywhere else other than around the North Sea, many recipes are changed depending on availability.

Generally, Belgian cuisine is widely varied with significant regional variations, and it represents the cuisines of neighboring countries like France, Germany, and the Netherlands, as well.

Belgian food is sometimes said to be served in the amount of German cuisine but with French food value. Belgium is best known outside the country for its chocolate, waffles, fries, and beer.

BELGIAN SHRIMP CROQUETTES

  • Author: Romae Chanice Marquez
  • Recipe Category: Side Dish / Appetizer / Main Dish
  • Cuisine: Belgian

This dish can be easily prepared a day or two in advance. For this one, if you use fresh prawns, you can quickly freeze the croquettes later on. The whole preparation and cooking time is around six hours. This recipe can make at least 15 croquettes. 

ADVERTISING

Belgian Shrimp Croquettes

You can garnish the shrimp croquettes with your favorite vegetables. Photo credits to: @i.am.avocontrol.

Belgian Shrimp Croquettes Ingredients

  • 13 oz of fresh or frozen prawns (350 g), about 12 large or 18 small prawns
  • 3 oz of unsalted butter (70 g)
  • 3 oz of plain flour (70 g)
  • 10 oz of breadcrumbs or panko (250 g)
  • 2 cups of whole milk (480 ml)
  • 2 tbsp of plain flour for breading
  • 4 large eggs
  • 1 bay leaf
  • 2 small garlic cloves
  • pepper
  • salt

Belgian Shrimp Croquettes Instructions

Step 1: If you use frozen prawns, let them thaw absolutely first. Then, cut and peel their eyes. Don’t throw away any of this. Rinse the peeled prawns under cold running tap water and allow them to drain. Transfer the scales and prawn heads with the bay leaf and a tablespoon of unsalted butter to a medium non-stick pan. Season with a pinch of pepper.

Step 2: Place the pan over medium heat and fry for about 5 minutes. Stir regularly. Peel and cut the clove of garlic. Add it with a cup of water to the pan.

Step 3: Bring it to a boil and whisk. Then, turn down the heat and cook the prawn sauce for eight to ten minutes. Stir regularly. Then, take the heat off of the pan. Pour all this in a fresh blender. Pulse the whole thing into a rough purée.

Step 4: Clean the pan and put it in it a sieve. Pour in the mixed prawns and let drain the mixture. To get all the lovely juices out, swirl and squeeze the prawn mixture well.

Step 5: Then, throw away the remaining prawn pulp. Pour the prawn sauce in a measuring cup and add some of the whole milk until 2 cups of milk and prawn liquid are reached. Then, pour it over medium heat in a medium saucepan. Don’t let it boil; simply heat it up. Meanwhile, chop up your fresh prawns and add them to the hot prawn milk.

Step 6: Let the prawns cook until they are prepared for 2 minutes. Then, use a slotted spoon to extract the pieces again and put them aside. Take the heat off the prawn milk. Check the seasoning and add additional salt or pepper. Melt the remaining unsalted butter over medium heat in a medium saucepan and add the flour.

Step 7: Drop well into a roux and cook for a minute. Add the warm prawn milk regularly and stir well between the additions. Add the poached prawn chunks once you’ve removed all the juice. Then, take the pan off the heat and pour it in a small baking dish into the prawn filling. Let it cool down completely, then cover the top with some cling film and put it in the fridge for at least one night to set and chill.

Step 8: Then, cut down even parts of the filling. Pour the breadcrumbs into a deep plate and generously roll in the croquette fillings. Put all of them on a plate and put them for an hour in the refrigerator. Pour the remaining plain flour into another deep dish for breading and also cover with it the croquettes.

Step 9: Let them chill and rest for another hour in the refrigerator. In a deep plate, beat the eggs and season with some salt and pepper. Then coat the chilled croquettes with the rinse of the egg.

Step 10: Deep fry until golden brown. Serve immediately.

Belgian Shrimp Croquettes Additional Information

  • Per serving has 125 calories, 17g of carbs, 2g of fat and 9g of protein.
  • This recipe has a prep/cook time of around 6 hours.
  • You can serve around 15 people with this dish.
  • This Belgian recipe works as a nice snack or a main dish.

About Belgian Shrimp Croquettes Recipe

Belgian shrimp croquettes are also referred to as Croquettes Aux Crevettes Grises, and this dish is traditionally made with brown shrimp from the North Sea.

Some people choose to use pre-frozen shrimp, but many others prefer fresh prawns, as they have more freshness and flavor.

Conclusion

For more international recipes, click here.

Featured Image: @chef_bymetro / Instagram, @spooningandforkingcouple / Instagram

ADVERTISING