Cajun shrimp croquettes
The holidays are coming soon and Cajun shrimp croquettes is a snack which fits for any occasion. Our croquettes are always party size and served as fingerfood. Croquettes comes in different sizes and flavors. Our blog is all about one of our favorite which is Cajun shrimp croquettes. A croquette must be gooey inside and crispy outside! Croquettes comes with a good flavored mustard. This can be dijon mustard. Honey mustard is a good one for croquettes as well!. In this blog, I am showing you the easiest way of making shrimp croquettes!
For this recipe you can use all kinds of shrimps. For our party croquettes we use North Sea shrimp. They are small and light pink of color. When you decide to use larger shrimp or prawns, make sure you cut them in pieces! A half an inch wide is the good size for a croquette.
The inside of a Cajun shrimp croquette is a salpicon filling. This should be gooey and tasteful! When you take a bite, you should taste the gooeiness! Also it is important there are plenty of shrimp inside! When you buy shrimp croquette on the streets or in a restaurant, there are not a lot of shrimps to find. This is disapointing! That’s why homemade are the best for parties, holidays or other occasions.
Another important factor for Cajun shrimp croquettes are herbs and Cajun seasoning. Use always fresh vegetables and herbs, not ground seasonings unless it is Cajun. So fresh small onions and parsley is a must! When you start with flavoring broth for this recipe, this is a combination of shrimp, milk and fresh herbs. When broth (shrimp milk) is ready, you need a strainer to get the broth liquid. The residu is for later when you are making a salpicon filling.
Party size croquettes
You will think, how do I get nice shaped party croquettes? Well, we use a good grip medium sized ice scoop. Many kitchen supply stores sell ice scoops, but it is important you have a medium size and click system. Non click system ice scoop is good for ice cream only! When you use a good grip scroop, you will get nice round balls and it’s easier to role. When you have ball shaped salpicon fillings, you can roll them. Part one is roll each ball into fine sifted bread crumbs. Push each ball and roll them in oblong size croquette (approx 2 to 2 1/2 inch wide)!
After the first part of using fine sifted bread crumbs, you need egg whites with flour. Beated egg white with flour prevent your croquettes from bursting. Also your second layer of bread crumbs will stick because of egg wash. The second rond of bread crumbs should be less fine sifted. When you use panko for example, use a little food processor to break the panko. Never use seasoned bread crumbs for croquettes! They give this snack a different flavor! Regular and flaky bread crumbs are prefect for this recipe!
Most people complain about bursting croquettes. This happens during frying and it happens for a reason. When you don’t have enough coating around your croquettes, it will find a way to make an opening. When you finished deepfrying croquettes, you find sometimes an empty crispy shell. That’s why it is important to use fine sifted bread crumbs first. Egg whites with flour comes next! The last part is less fine sifted bread crumbs and you will have a crispy crust! Deepfry per batch about 6 croquettes for 2.5 minutes! When you deepfry them frozen, fry them for 3.5 minutes.
After deepfrying, put them on a tray with kitchen towel for about 2 minutes and they are ready to serve! Serve Cajun shrimp croquettes with dijon or honey mustard. Another good dip is mayonnaise with mustard. This snack will be people’s favorite! This is because it is crispy, gooey and flavorful. When you have any questions about this recipe, please use our box below. For more party snacks inspiration, please see us on Pinterest or Google plus. Enjoy making Cajun shrimp croquettes.