Shrimp Croquettes

1. 1

   Bring to boil, the water, milk, butter, and a little salt.

2. 2

   Remove from heat, add flour and stir until the dough no longer sticks to the side of the pan. Set aside.

3. 3

   Mince the onion, and saute in olive oil.

4. 4

   Add peeled, and broken into pieces shrimp. Add the tomato paste, and let simmer.

5. 5

   Add the flour, and season with salt and pepper.

6. 6

   Dissolve the seafood cream soup powder in milk, add to mixture, and let thicken.

7. 7

   Remove from heat, and add the egg yolk and chopped parsley.

8. 8

   Roll out the dough very thin, and pour small spoonfuls of stuffing in it. Using a glass, cut the dough in a half-moon shapes.

9. 9

   Coat the croquettes first in a beaten egg, and then in breadcrumbs.

10. 10

    Fry in olive until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.