| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Eggs |
Swiss |
Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 5 |
tb |
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 |
md |
Onion |
| 3 |
|
Bay leaves |
| 1 1/2 |
tb |
Kosher salt |
| 1/2 |
lb |
Swiss cheese; grated |
|
|
Flour for dusting (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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