Shrimp Croquettes

Chef’s recipe Ivan Moeyart, Moeyart Catering, Flanders, Belgium. To be enjoyed with a Pouilly-sur-Loire Les Binerelles.

For 6 to 8 people

• 1 liter of stock (or Maggi Fumet)

• 1 glass of white wine

• 2.5 dl cream

• 2 lemons

• 300 gr roux

• 100 gr grated emmental cheese

• 300 gr peeled grey shrimp

• 5 sheets of  gelatin

• 3 eggs

• Breadcrumbs

For the stock :

• 1 kg small grey shrimp
• 100 g coarse salt
• 1 celery stalk
• 1 leek
• 1 half-carrot
• 1 onion
• 4 cloves of garlic
• 4 l of water
• 1 glass of white wine
• 1 can of tomato paste
• Cayenne pepper

Steps

Prepare the shrimp: put a glass of water in a pan to heat, add the coarse salt and bring to a boil. Add the shrimp, bring to a boil and leave for 5 minutes. Once they have turned pink, drain and spread them on a work surface to cool.

Peel the shrimp by first pulling off the tail, then pull gently on the head to pull off the rest of the shell. Keep the heads and shells for the stock and store the peeled shrimp in the refrigerator.
Prepare the stock: wash the leek and celery and cut them into slices. Peel and wash the carrot, cut it into circles, add the peeled onion cut in half, the 4 cloves of garlic, the crushed tomatoes and season with cayenne pepper

Place the ingredients in a large casserole, add 4 liters of water, white wine, immerse the heads and shells of the shrimp. Boil until reduced by one third.

Mix, pass through a strainer, then in a sieve.

Prepare the croquettes:

In a saucepan, prepare a roux: melt the butter, add the flour, mix and thin with the milk. 

Then pour in the filtered stock and stir with a whisk.

Take the pan off the heat, add the Gruyère cheese, shelled grey shrimp, cream and the sheets of gelatin previously rehydrated in cold water. Adjust the seasoning if necessary.

The mixture should be neither too dry nor too liquid, and have the consistency of a dense and sticky puree. Spread it out 1.5 cm thick on a large rectangular dish, smooth it, cover with food wrap and chill overnight. 

The next day

Put flour in a shallow plate, break and beat the eggs on a second plate and pour the breadcrumbs into a third plate.

Take the dough out of the refrigerator, cut it into rectangles and roll them under your fingers to form balls (croquettes). Roll the  croquette in each of the three plates (flour, egg, and breadcrumbs), do this again a second time for a double coating.

Let the croquettes rest for one hour in the fridge.

Cook the croquettes

Presentation

Serve on a hot plate with fried parsley, a quarter of lemon and a dressed green salad.

The Chef

Ivan Moeyaert is a Flemish chef who specialized in private and corporate events.

In his youth, he explored France by discovering vineyards and beautiful meals, to get to know  people better and find new sources of inspiration.