Garnaalkroketten
Grey shrimp croquettes are closely tied to Belgium's traditional coastal fishing, where fishermen still gather shrimp using horse-drawn nets on the beach at Oostduinkerke, one of the last traditions of its kind in Europe. The tiny grey shrimp caught in the North Sea have a much more concentrated flavour than their larger relatives. The croquettes became a classic Belgian bistro dish, served as a starter or a light main course, alongside a simple green salad and a lemon wedge, and getting the very thick béchamel just right remains a test of a Belgian cook's skill.
Grey shrimp, not the usual kind
Tiny grey shrimp from the North Sea have a distinct sweet-briny taste that no other species can replicate.
A thick béchamel is the key
A very thick béchamel sauce, nearly solid once chilled, gives the croquette its molten centre.
The mixture needs a good chill
The sauce and shrimp mixture must chill for several hours at least, or the croquettes fall apart when fried.
Double-breading for extra crunch
Each croquette goes through egg and breadcrumbs twice for an extremely crisp outer shell.
Ingredients 4 servings
- 80g butter
- 80g flour
- 400ml whole milk
- 250g grey shrimp, peeled
- 1 tbsp chopped parsley
- 1/2 tsp nutmeg
- 2 eggs, beaten
- 150g fine breadcrumbs
- Oil for frying
How to make it
- 1Melt the butter in a saucepan, then add the flour and stir for a minute over low heat to make a roux.
- 2Gradually pour in the milk, stirring constantly, until you get a very thick béchamel sauce.
- 3Remove from the heat and stir in the shrimp, parsley, and nutmeg, mixing well.
- 4Pour the mixture into a tray and refrigerate for at least four hours, until firm.
- 5Cut the mixture into sticks and coat each in egg, then breadcrumbs, twice.
- 6Fry the croquettes in hot oil until golden and crisp on all sides.
- 7Drain on paper towel and serve warm, with lemon wedges.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
