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Serves/Makes: 6 - 8

Ingredients:

• 2 pounds (1 kg) brown shrimps, cooked but unpeeled
• 1/2 pounds (1/4 kg) best salted butter (that of Diksmuide if in Belgium)
• 7 ounces (200 g) flour
• 1/3 pint (200 ml) white wine
• Juice of 3 lemons
• 4 eggs, separated
• Breadcrumbs
• Beef lard or oil for deep-frying

Tomato Sauce:
• 2 ounces (60 g) ordinary butter
• 1 onion, finely chopped
• 3 ounces (90 g) tomato puree

How to cook Shrimp Croquettes with Tomato Sauce:

• Peel the shrimps, reserve the meat and set all the debris to boil in water for 5 minutes.
• Strain and reserve the broth.
• Melt the butter in a pan, stir in the flour and add the wine and lemon juice, followed by about 3/4 pint (350-400 ml) of the strained broth and all the shrimp meat, keeping the pan over at low flame and stirring all the time.
• The result will be a dough-like mixture.
• Remove it from the fire, add the egg yolks, mix well and chill for several hours.
• Have the whites of egg in a bowl.
• Take a tablespoonful of the shrimp mixture at a time, form these into the shape of croquettes, dip them in the egg white, roll them in the breadcrumbs and deep-fry in hot lard or oil (400°F / 205°C) until brown. You should have 20 to 25 croquettes.
• They are to be served as a first course and each person will have 3 or 4.
• For the Tomato sauce melt the butter, fry the chopped onion in it until it is golden.
• Add the tomato puree and remove from the fire once the mixture is heated through.
• It will have the consistency of a thick soup.

Note:

The Belgian name of this recipe is Garnaalcroquetten met Tcmatensaus.

This recipe for Shrimp Croquettes with Tomato Sauce serves/makes: 6 - 8

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The Shrimp Croquettes with Tomato Sauce Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Shrimp
Preparation Method: Deep Fried
Cuisine: Belgian