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Recipes
Croquetas de Gambas (Spanish Shrimp Croquetas)

16 INGREDIENTS • 20 STEPS • 3HRS 30MINS

Croquetas de Gambas (Spanish Shrimp Croquetas)

Recipe
The Shrimp Croquetas is a breaded and fried roll with a crunchy exterior and soft creamy interior, filled bits of shrimp. These Spanish croquetas are made from béchamel, one of the classic French sauces. Croquetas are a great way to use up leftovers. Mixed with cheap, abundant ingredients like potatoes, flour, and milk, those last pieces of shrimp or meat could be stretched out and transformed into a delicious treat.
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Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
The Shrimp Croquetas is a breaded and fried roll with a crunchy exterior and soft creamy interior, filled bits of shrimp. These Spanish croquetas are made from béchamel, one of the classic French sauces. Croquetas are a great way to use up leftovers. Mixed with cheap, abundant ingredients like potatoes, flour, and milk, those last pieces of shrimp or meat could be stretched out and transformed into a delicious treat.
3HRS 30MINS
Total Time
$3.08
Cost Per Serving
Ingredients
Servings
6
us / metric
Croqueta
Shrimp
1 lb
Shrimp
with shell
Olive Oil
4 Tbsp
Dry White Wine
1/2 cup
Dry White Wine
Shallot
1
Shallot, diced
Chicken Stock
1 cup
Warm Chicken Stock
Milk
3/4 cup
Warm Milk
Cayenne Pepper
1 dash
Cayenne Pepper
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Breading
Egg
3
Large Eggs, beaten
Breadcrumbs
3/4 cup
Breadcrumbs
Panko Breadcrumbs
3/4 cup
Vegetable Oil
as needed
Vegetable Oil
for frying
Nutrition Per Serving
VIEW ALL
Calories
456
Fat
21.1 g
Protein
25.1 g
Carbs
37.2 g
Love This Recipe?
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Croquetas de Gambas (Spanish Shrimp Croquetas)
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Julia Eats
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com

Author's Notes

Cover the béchamel mixture with plastic wrap smoothed across the surface of the mixture to prevent a film from forming on top.
Cooking InstructionsHide images
step 1
Peel Shrimp (1 lb), reserving shells and shrimp separately.
step 2
In a large skillet, heat Unsalted Butter (4 Tbsp) and Olive Oil (4 Tbsp) over medium-high heat. Add the shrimp shells and sauté for 5 minutes until they are golden and fragrant.
step 2 In a large skillet, heat Unsalted Butter (4 Tbsp) and Olive Oil (4 Tbsp) over medium-high heat. Add the shrimp shells and sauté for 5 minutes until they are golden and fragrant.
step 3
Add Dry White Wine (1/2 cup) and cook for an additional 5 minutes to extract flavors from the shells.
step 4
Strain shells through a sieve, pressing gently on them to extract all liquid into a bowl. Discard the shells.
step 4 Strain shells through a sieve, pressing gently on them to extract all liquid into a bowl. Discard the shells.
step 5
Return liquid to the skillet and let it simmer over medium-high heat. Add Shallot (1) and sauté for about 4 minutes until softened.
step 6
Reduce heat to low, add shrimp and sauté until almost cooked through.
step 6 Reduce heat to low, add shrimp and sauté until almost cooked through.
step 7
Next, remove the shrimp with a slotted spoon or tongs, set them aside to cool while leaving the cooking juice in the pan.
step 8
Transfer the shrimp into a food processor and mince them into small pieces using short pulses.
step 8 Transfer the shrimp into a food processor and mince them into small pieces using short pulses.
step 9
Return chopped shrimp to the skillet, and heat up over medium heat. Add Kosher Salt (1 tsp), Freshly Ground Black Pepper (to taste), and Cayenne Pepper (1 dash), and stir.
step 9 Return chopped shrimp to the skillet, and heat up over medium heat. Add Kosher Salt (1 tsp), Freshly Ground Black Pepper (to taste), and Cayenne Pepper (1 dash), and stir.
step 10
Sprinkle Flour (1/3 cup) over shrimp mixture and stir until evenly coated. Keep stirring for about 2–3 minutes to fully cook and lightly toast the flour.
step 10 Sprinkle Flour (1/3 cup) over shrimp mixture and stir until evenly coated. Keep stirring for about 2–3 minutes to fully cook and lightly toast the flour.
step 11
Add Chicken Stock (1/2 cup) and continue cooking for about 2 minutes while stirring.
step 11 Add Chicken Stock (1/2 cup) and continue cooking for about 2 minutes while stirring.
step 12
Slowly pour in the remaining Chicken Stock (1/2 cup) and keep stirring for a few more minutes until the mixture thickens.
step 13
Gradually stir in the Milk (3/4 cup) and cook, while constantly stirring, until the mixture becomes very thick. This could take an additional 8–10 minutes.
step 13 Gradually stir in the Milk (3/4 cup) and cook, while constantly stirring, until the mixture becomes very thick. This could take an additional 8–10 minutes.
step 14
Transfer the mixture to a heat-resistant glass bowl and let it cool. Cover with plastic wrap and refrigerate until firm, for at least 2 hours or preferably overnight.
step 15
To bread and fry the croquetas: Add Flour (1 1/4 cups) in a shallow bowl. Beat Eggs (3) in a small bowl and in a third bowl mix Breadcrumbs (3/4 cup) and Panko Breadcrumbs (3/4 cup) together.
step 15 To bread and fry the croquetas: Add Flour (1 1/4 cups) in a shallow bowl. Beat Eggs (3) in a small bowl and in a third bowl mix Breadcrumbs (3/4 cup) and Panko Breadcrumbs (3/4 cup) together.
step 16
Remove the chilled mixture from the refrigerator. Scoop out a tablespoon of cold croqueta batter and gently roll into a ball.
step 16 Remove the chilled mixture from the refrigerator. Scoop out a tablespoon of cold croqueta batter and gently roll into a ball.
step 17
Roll the croqueta in the flour until covered, dip it into the egg, and then roll it in the bread crumbs.
step 17 Roll the croqueta in the flour until covered, dip it into the egg, and then roll it in the bread crumbs.
step 18
Place each finished croqueta on a baking sheet and let it chill in the refrigerator or freeze until ready to fry.
step 18 Place each finished croqueta on a baking sheet and let it chill in the refrigerator or freeze until ready to fry.
step 19
Using the instructions for your deep fryer, heat Vegetable Oil (as needed) to 340–360 degrees F (170–180 degrees C). Cook in small batches, carefully slide croquetas into the oil. Fry for 2–3 minutes, until golden brown.
step 19 Using the instructions for your deep fryer, heat Vegetable Oil (as needed) to 340–360 degrees F (170–180 degrees C). Cook in small batches, carefully slide croquetas into the oil. Fry for 2–3 minutes, until golden brown.
step 20
Transfer to a plate with paper towels and drain for a few minutes, then serve hot.
step 20 Transfer to a plate with paper towels and drain for a few minutes, then serve hot.
Tags
Comfort Food
Lunch
Snack
Dinner
Shellfish
Side Dish
Spanish
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