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1
For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat.
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2
Add the shallot and saute until softened, about 4 minutes.
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3
Use a wire whisk to stir in the flour.
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4
Cook for 1 minute, and then add the shrimp.
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5
Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute.
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6
Remove from the heat and add the lemon juice and some salt and pepper.
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7
Allow the croquette mixture to cool completely before shaping into small meatball-sized balls.
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8
Place the breadcrumbs in a shallow dish.
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9
Mix the beaten eggs with 2 tablespoons water.
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10
Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again.
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11
Place each coated croquette on a baking sheet.
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12
Cover the croquettes and set them aside.
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13
For the creamed green peas: Melt the butter in a medium saucepan over medium heat.
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14
Stir in the flour and cook until smooth and lightly browned, about 1 minute.
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15
Slowly whisk in the milk and continue cooking on medium heat, stirring often.
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16
Season with salt and pepper.
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17
Cook until the mixture is smooth and thick, about 6 minutes.
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18
Stir in the peas, and keep warm while you fry the croquettes.
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19
Heat the oil to about 375 degrees F in a deep, heavy pot.
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20
Preheat the oven to 150 degrees F.
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21
Add the croquettes to the hot oil in batches, making sure not to crowd the pan.
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22
Cook until golden brown, about 3 minutes.
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23
Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes.
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24
Make sure the oil returns to 375 degrees F before cooking the next batch, or they will be heavy and greasy.
