Classic Grey Shrimp Croquettes

Prepare the Béchamel

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
3. Gradually whisk in the warm milk until smooth. Continue to cook, stirring, until the sauce thickens considerably.
4. Stir in nutmeg, salt, and white pepper to taste. Remove from heat.

Assemble the Croquettes

1. Gently fold the peeled grey shrimp and chopped parsley into the thick béchamel sauce. Ensure the shrimp are evenly distributed.
2. Pour the mixture into a shallow dish or tray. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
3. Refrigerate for at least 2 hours, or until firm enough to shape.
4. Once chilled and firm, shape the mixture into small, elongated croquettes (about 8-10 cm long).

Breading and Frying

1. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
2. Dredge each croquette first in flour, shaking off any excess. Then dip into the beaten eggs, ensuring it's fully coated. Finally, roll in breadcrumbs, pressing gently to adhere. Repeat the egg and breadcrumb coating for an extra crispy shell if desired.
3. Heat about 5-7 cm of vegetable oil in a deep pot or deep fryer to 170°C (340°F).
4. Carefully fry the croquettes in batches, without overcrowding the pot, for 3-5 minutes, or until golden brown and heated through. Turn them gently to ensure even cooking.
5. Remove the croquettes with a slotted spoon and drain on paper towels.