600 g of small, clean, and finely chopped shrimp
1 large onion
1 small onion
1/2 teaspoon of salt
2 tablespoons of lemon juice
1 tablespoon of cognac
2 tablespoons of oyster soup
50 g of butter
3 scoops of milk
600 g of small, clean, and finely chopped shrimp
1 large onion
1 small onion
1/2 teaspoon of salt
2 tablespoons of lemon juice
1 tablespoon of cognac
2 tablespoons of oyster soup
50 g of butter
3 scoops of milk
Leave the shrimp in salt, lemon, and half the cognac
Chop a slice of bread (about 2 cm) and soak it in 1 tablespoon of milk
Mash in a blender along with the shrimp
Chop the large onion into thin strips, fry them in oyster soup without letting them brown
Combine with the shrimp, if desired, green herbs and chopped scallions
Place the shrimp in a pan with half-fried onion and let it simmer well
Let it sit until preparing the sauce
White sauce: chop the small onion and cook it slowly with butter
Add 5 tablespoons of wheat flour sifted, fry for 10 minutes, and when thickened add milk little by little (as it dissolves, add more milk)
Add a pinch of salt and turn off the heat
Add another pinch of lemon juice
In this consistent cream place the sauce with the shrimp
Cook 1/2 cup of green peas, 1/2 teaspoon of salt, 1 tablespoon of lemon juice, and the other half of cognac
Mix everything, let the mass cool down preferably in the refrigerator
Make the croquettes, first pass through flour, then egg, and finally breadcrumb
Fry them in hot oil.
