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1
Peel and devein the shrimp.
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2
Chop them finely.
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3
There should be about two cups.
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4
Set aside.
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5
Melt the butter in a saucepan and add the onion.
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6
Cook until wilted, stirring with a wire whisk.
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7
Add three tablespoons of the flour and the paprika, stirring.
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8
Add the milk and shrimp liquid, stirring rapidly with the whisk.
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9
When thickened and smooth, continue cooking about two minutes.
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10
Add the chopped shrimp, egg yolks and sherry.
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11
Cook briefly about 30 seconds, stirring.
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12
Add half of the bread crumbs, salt and pepper to taste and the cayenne.
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13
Blend well.
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14
Let stand until thoroughly cooled.
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15
Divide the mixture into 16 equal portions.
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16
Shape each portion into a ball.
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17
Roll the balls in the remaining one-quarter cup of flour.
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18
Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
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19
Beat the egg with the water.
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20
Roll the croquettes in the egg mixture and then in the remaining bread crumbs.
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21
Press to help crumbs adhere.
-
22
Shake off excess.
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23
Heat the oil for deep frying.
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24
Add the croquettes a few at a time and cook about four minutes or until golden brown.
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25
Serve, if desired, with Newburg sauce.
