2 shrimp croquettes

SHRIMP CROQUETTES 15296 INGREDIENTS for 4 PEOPLE 500 g of peeled shrimps not, 50 cl milk, 50 g butter, 50 g of flour, 1/2 lemon, 1 egg, 50 g of grated emmental 1 tablespoon oil, breadcrumbs and flour for the breading, frying oil, a sprig of fresh parsley, shrimp and lemon quarters for the final presentation, salt and pepper.

The evening before the preparation of shelled shrimp croquettes, and prepared a comic: in a pot full of water, add separately the heads, the shells and the flesh of the shrimp.

When cooked, keep in refrigerator overnight.

Boil the milk, add the heads and the shells of shrimp, stir and bring to the boil again while keeping the low heat.

A resumption of a boil, turn off, cover and leave to stand for 30 minutes at room temperature.

Pass the mixture through a sieve.

In a saucepan, melt the butter: once softened, add the flour and, without ceasing to stir-Cook 2 minutes to fire.

Add the filtered milk and stir until boiling.

Cook for another 2 minutes fresh focus without ceasing to stir.

Meanwhile you have squeezed the lemon and separate a yolk egg, which you add to the mixture previously prepared with shrimp, cheese, pepper and salt.

Grease a square pan, pour in the mixture, leveling the surface, cover with plastic and let it sit in the fridge for about 12 hours.

Then, cut the preparation in 8 parts (+/-6 cm 3), formed of croquettes, rotolatele in the flour, egg whites and finally in breadcrumbs.

Heat the oil for frying: once hot, fry the croquettes by ensuring that they are well browned both sides.

Then put them on kitchen paper.

Divide the parsley sprigs, wash them, dry them and throw them into the frying oil for 10 seconds and remove with a skimmer.

Served the croquettes in doling out the Tufts of fried parsley and garnish with lemon slices quarters and shrimp.