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Shrimp Croquettes

Shrimp croquettes are fried, breaded shrimp cakes served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Shrimp Croquettes

Ingredients

Directions

Prepare the sauce

  1. Remove shrimp from the can, wash in cold water, drain, and chop finely.

  2. In a double boiler, heat the milk.

  3. In a bowl, rub together the butter and flour.

  4. Add the butter-flour mixture to the boiling milk, stirring to form a thick paste.

Shape and chill

  1. Mix the chopped shrimp with salt, parsley, lemon juice, and cayenne pepper.

  2. Add the sauce to the shrimp mixture and mix well.

  3. Spread the mixture on a platter and chill until very cold.

  4. Form the chilled mixture into cylinder-shaped croquettes.

Bread and fry

  1. Roll the croquettes in fine bread crumbs.

  2. Dip the breaded croquettes in beaten egg.

  3. Roll the egg-coated croquettes in coarse bread crumbs.

  4. Fry three croquettes at a time in hot lard until golden brown.

  5. Drain the fried croquettes on soft brown paper.

  6. Serve hot, garnished with parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms a thick paste with butter and milk, giving the sauce body that holds the croquettes together.
Milk
Forms the liquid base of the sauce, which thickens as the flour cooks in it.
Shrimp
Provides the main filling and flavour of the croquettes.
Egg
Coats the croquettes so the bread crumbs adhere and form an even crust.
Butter
Adds richness and fat to the sauce, softening its flavour and texture.

The step that matters

Chill the mixture until very cold. A cold, firm mixture holds its shape when rolled and breaded. If it is warm or soft, the croquettes can slump or break open in the hot lard.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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