September 25, 2017

Recipe: Coconut, Basil and Shrimp Croquettes

shrimp croquettes

Delicious croquettes always make a popular appetizer!

Anyone who has lived in or even just visited Spain has likely tried croquettes. When made the right way, these creamy fritters melt in your mouth and are bursting with flavor. The most typical croquettes in Spain are made with jamón ibérico (Iberian ham). Other popular varieties include salted cod, chorizo, or mushrooms.

Although croquettes were traditionally a poor man’s food (people took leftover scraps of meat and fish and added them to a béchamel sauce made with olive oil and flour) they are now found at the most special and exclusive events and restaurants.

While dining recently at a very nice hotel, I tried a croqueta de coco, albahaca, y langostinos, a delicious appetizer that inspired me to share this recipe for coconut, basil and shrimp croquettes.

Coconut, Basil and Shrimp Croquettes
 
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Easy and delicious croquettes made of coconut, basil and shrimp!
Author:
Recipe type: Appetiser
Cuisine: Spanish
Serves: 4

Ingredients
  • 300 grams (10.5 ounces) of fresh, raw, and peeled shrimp (or langoustines if you can get them), chopped into small pieces
  • 150 grams of flour (1¼ cups)
  • 1 liter of coconut milk (a little more than 4 cups)
  • 180 grams of unsalted butter (3/4 cup)
  • 100 grams (3/2 cups) finely diced shallots
  • 3 cloves of garlic, minced
  • 5 leafs of basil, sliced thin

Instructions
  1. In a large pan, melt the butter over a medium high heat and add the minced garlic and chopped shallots.
  2. Saute the shallot and garlic for about 5 minutes, until they are nice and tender
  3. Add the chopped shrimp and sauté for 1 minutes, until just cooked
  4. Slowly add the flour, always stirring so that it doesn’t stick or burn
  5. Continue stirring for about 3 minutes (you are cooking the flour) and then slowly start to add the coconut milk (about ½ cup at a time)
  6. After each addition of milk stir well and keep stirring until all is dissolved
  7. When you’ve incorporated all of the milk, add a pinch of salt and the basil and stir really well to make sure they are evenly incorporated
  8. Let the dough cool completely (at least 1 hour out of the fridge and 3 in the fridge, preferably overnight)
  9. Now, form small balls or logs and follow the 3-step breading process (flour, egg, breadcrumbs)
  10. Fry in hot olive oil (or another flavorless oil like vegetable or sunflower)
  11. Serve the coconut, basil and shrimp croquettes piping hot as an appetizer or a snack

I guarantee that this shrimp croquettes recipe will make you very popular with friends and family– in fact, be careful or all future cooking duties might go your way!

Try this yummy Spanish tapas recipe and let us know your results in the comments below.

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