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Shrimp (1 lb)
, reserving shells and shrimp separately.
In a large skillet, heat
Unsalted Butter (1/4 cup)
Olive Oil (1/4 cup)
over medium-high heat. Add the shrimp shells and sauté for 5 minutes until they are golden and fragrant.
Dry White Wine (1/2 cup)
and cook for an additional 5 minutes to extract flavors from the shells.
Strain shells through a sieve, pressing gently on them to extract all liquid into a bowl. Discard the shells.
Return liquid to the skillet and let it simmer over medium-high heat. Add
and sauté for about 4 minutes until softened.
Reduce heat to low, add shrimp and sauté until almost cooked through.
Next, remove the shrimp with a slotted spoon or tongs, set them aside to cool while leaving the cooking juice in the pan.
Transfer the shrimp into a food processor and mince them into small pieces using short pulses.
Return chopped shrimp to the skillet, and heat up over medium heat. Add
Kosher Salt (1 tsp)
Freshly Ground Black Pepper (to taste)
Cayenne Pepper (1 dash)
, and stir.
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.
Chicken Stock (1/2 cup)
and continue cooking for about 2 minutes while stirring.
Slowly pour in the remaining
Chicken Stock (1/2 cup)
and keep stirring for a few more minutes until the mixture thickens.
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.
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.
To bread and fry the croquetas: Add
Flour (1 1/4 cups)
in a shallow bowl. Beat
in a small bowl and in a third bowl mix
Breadcrumbs (3/4 cup)
Panko Breadcrumbs (3/4 cup)
Remove the chilled mixture from the refrigerator. Scoop out a tablespoon of cold croqueta batter and gently roll into a ball.
Roll the croqueta in the flour until covered, dip it into the egg, and then roll it in the bread crumbs.
Place each finished croqueta on a baking sheet and let it chill in the refrigerator or freeze until ready to fry.
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.
Transfer to a plate with paper towels and drain for a few minutes, then serve hot.
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