CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Seafood, Dairy, Meats, Eggs | Swiss | Seafood | 8 | Servings |
INGREDIENTS
3 | T | Butter |
5 | T | Olive oil |
3/4 | c | Flour |
1 1/2 | c | Milk |
1/4 | c | Chicken broth |
Salt, pepper nutmeg to | ||
taste | ||
1 | lb | Cooked medium shrimp |
peeled & finely chopped | ||
1/2 | Lemon | |
1/2 | Orange | |
1/2 | Onion | |
3 | Bay leaves | |
1 1/2 | T | Kosher salt |
1/2 | lb | Swiss cheese, grated |
Flour for dusting | ||
2 | up to | |
3 | Eggs, beaten | |
Bread crumbs |
INSTRUCTIONS
submitted by: bmarks@nyc.pipeline.com (Bev) This makes a great hors d'ouvre To cook shrimp: boil shrimp for 5 minutes, unpeeled, in water that has been seasoned with 1/2 lemon, 1/2 orange, 1/2 medium onion, 3 bay leaves, 1-1/2 TBS kosher salt. Heat the butter & oil in a saucepan until the butter melts. Add flour & cook 3 minute4s, stirring constantly. Slowly add milk, broth, salt, pepper & nutmeg; cook over medium heat stirring constantly, until the sauce is thickened & smooth. Add the cooked, peeled & deveined shrimp and cheese and continue to cook, stirring for 10 minutes more or until the sauce begins to boil. Cool, then chill in the refrigerator for at least 3 hours. Flour a cutting board or work surface. Flour hands and divide the mixture into balls about 1 TBS each or form into finger shaped croquettes. Dip the balls (or croquettes) into the beaten egg and then in the bread crumbs. Fry in hot oil, at least 1 inch deep, until golden, turn occasionally. Serve warm. Makes 30-35 croquettes. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 27 MAY 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 516
Calories From Fat: 219
Total Fat: 24.8g
Cholesterol: 182.4mg
Sodium: 2051.1mg
Potassium: 356.5mg
Carbohydrates: 45.5g
Fiber: 1.5g
Sugar: 4.3g
Protein: 26.5g