Shrimp and swiss cheese croquettes

8 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
5 tablespoons Olive oil
¾ cup Flour
1½ cup Milk
¼ cup Chicken broth
Salt; pepper, nutmeg to taste
1 pounds Cooked medium shrimp; peeled & finely chopped
½ Lemon
½ Orange
½ medium Onion
3 Bay leaves
1½ tablespoon Kosher salt
½ pounds Swiss cheese; grated
Flour for dusting (up to)
3 Eggs; beaten
Bread crumbs

Directions

submitted by: bmarks@... (Bev)

This makes a great hors d'ouvre To cook shrimp: boil shrimp for 5 minutes, unpeeled, in water that has been seasoned with ½ lemon, ½ orange, ½ medium onion, 3 bay leaves, 1-½ TBS kosher salt.

Heat the butter & oil in a saucepan until the butter melts. Add flour & cook 3 minute4s, stirring constantly.

Slowly add milk, broth, salt, pepper & nutmeg; cook over medium heat stirring constantly, until the sauce is thickened & smooth.

Add the cooked, peeled & deveined shrimp and cheese and continue to cook, stirring for 10 minutes more or until the sauce begins to boil. Cool, then chill in the refrigerator for at least 3 hours.

Flour a cutting board or work surface. Flour hands and divide the mixture into balls about 1 TBS each or form into finger shaped croquettes. Dip the balls (or croquettes) into the beaten egg and then in the bread crumbs. Fry in hot oil, at least 1 inch deep, until golden, turn occasionally.

Serve warm. Makes 30-35 croquettes.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 27 MAY 1996

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