Shrimp Bacon Cream Croquette #Ragu

1. 1

   In a saucepan, put alfredo and polenta. Turn on the heat to medium and cook stirring constantly. When it starts to boil, reduce heat to medium-low and keep cooking stirring constantly until thickened. Let cool to room temperature.

2. 2

   In the meantime, cook bacon in a large no-stick skillet over medium heat until crisp. Drain on paper towels and chop bacons into small pieces.

3. 3

   When the alfredo mixture has cooled enough to handle, put shrimp and bacons into the saucepan and mix to combine.

4. 4

   In a shallow bowl, put all-purpose flour. In another shallow bowl, beat eggs. In a shallow plate, mix together panko and parmesan cheese.

5. 5

   Take about tablespoonsful of alfredo mixture and form into a ball. Coat each ball with all-purpose flour, dip in eggs and coat with panko mixture. (if it is very soft, use a spoon so that the ball doesn't fall apart) Repeat this until the alfredo mixture is gone.

6. 6

   Work in several bathes. Heat enough canola oil to fry all balls in a fry pan or work and deep fry until golden brown. Drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.