Classic Grey Shrimp Croquettes

Prepare the Béchamel

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

Assemble the Croquettes

1. 1Gently fold the peeled grey shrimp and chopped parsley into the thick béchamel sauce. Ensure the shrimp are evenly distributed.
2. 2Pour 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. 3Refrigerate for at least 2 hours, or until firm enough to shape.
4. 4Once chilled and firm, shape the mixture into small, elongated croquettes (about 8-10 cm long).

Breading and Frying

1. 1Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
2. 2Dredge 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. 3Heat about 5-7 cm of vegetable oil in a deep pot or deep fryer to 170°C (340°F).
4. 4Carefully 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. 5Remove the croquettes with a slotted spoon and drain on paper towels.