Croquettes aux Crevettes

Name: Croquettes aux Crevettes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 300g grey North Sea shrimp, peeled; 60g unsalted butter; 60g all-purpose flour; 400ml whole milk; 100ml fish stock; 2 egg yolks; 1 tbsp lemon juice; Pinch of cayenne pepper; Pinch of nutmeg; Salt and white pepper; For coating: 100g flour, 2 eggs beaten, 200g fine breadcrumbs; Vegetable oil for deep-frying; Lemon wedges and fresh parsley for serving

Garnaalkroketten (kroh-KET oh kruh-VET)

Shrimp Croquettes

⏱ Prep Time 4 hours (incl. chilling)

📈 Difficulty Hard

👥 Servings

🔥 Calories 382 kcal

Crispy golden croquettes with a crackling breadcrumb shell encasing a creamy béchamel filling loaded with tiny North Sea grey shrimp — Belgium's most iconic appetiser.

Nutrition & Info

Protein 18.0g

Carbs 28.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ shellfish ⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

deep fryer or heavy pot saucepan baking tray wire rack

Presentation Guide

Vessel: white plate with paper doily

Garnishes: fried parsley, lemon wedge

Accompaniments: tomato salad, Belgian frites

Ingredients

300g grey North Sea shrimp, peeled
60g unsalted butter
60g all-purpose flour
400ml whole milk
100ml fish stock
2 egg yolks
1 tbsp lemon juice
Pinch of cayenne pepper
Pinch of nutmeg
Salt and white pepper
For coating: 100g flour, 2 eggs beaten, 200g fine breadcrumbs
Vegetable oil for deep-frying
Lemon wedges and fresh parsley for serving

Instructions

1
Melt butter, stir in flour, cook 2 min. Gradually whisk in milk and fish stock. Cook until very thick.
2
Remove from heat. Stir in egg yolks, lemon juice, cayenne, nutmeg, salt, and pepper.
3
Fold in shrimp gently. Spread mixture on a lined tray to about 2cm thick. Cover and refrigerate at least 3 hours until firm.
4
Cut the chilled mixture into rectangles. Roll each in flour, dip in beaten egg, then coat in breadcrumbs. Double-coat for extra crunch.
5
Heat oil to 180°C (350°F). Fry croquettes 3-4 min until deep golden. Drain on wire rack.
6
Serve immediately with lemon wedges, fried parsley, and a simple salad.

💡

Did You Know?

The best garnaalkroketten use hand-peeled North Sea grey shrimp (garnalen), which are so tiny that peeling one kilogram takes over an hour.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
saucepan
baking tray
wire rack

Garnishing

fried parsley, lemon wedge

Accompaniments

tomato salad, Belgian frites

The Story Behind Croquettes aux Crevettes

Shrimp croquettes originated along the Belgian coast in the 19th century, born from the abundance of tiny grey North Sea shrimp. They became Belgium's most prestigious appetiser, appearing on every brasserie and bistro menu. The art lies in achieving a contrast between the shattering crust and the molten, shrimp-rich interior.

🕐 Traditionally enjoyed starter or lunch 📜 Origins: 19th century Belgian coast

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