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Croquettes with shrimp with garlic

Four five’

8 servings

Easy

302 kcal

How to make croquettes from garlic shrimp

Here’s an appetizer that can be the perfect start to a great meal, as well as being a good option for dinner any day. This is one of those homemade recipes that offers us this versatility of aesthetics and taste, although aesthetics don’t matter so much because who doesn’t love good homemade croquettes?

1 – Roast the garlic and boil the shrimp

We will start by placing a pan on the fire with a little olive oil on the bottom. When it is hot, add the finely chopped garlic cloves and let them brown before adding the peeled and chopped shrimp. When the shrimp (or shrimp) turns completely orange, we will wait another minute and retire to start making the croquet dough.

2 – Start preparing the croquet dough

To make the béchamel, we will put a pan or casserole on the fire (I use a wonderful wok) with the butter so that it melts. Once melted, we will add the flour and mix it with the butter until we get a homogeneous paste.

3 – Beat so that no lumps of flour form

At this point we will add the milk and stir without stopping at a good pace so that no lumps form. If you see danger, take the blender and give it until everything is perfectly mixed.

4 – Chop the shrimp with garlic and add them to the dough

Now we have to put the shrimp in the minced meat that comes with the mixer so that everything is crushed and add it to the béchamel together with the parmesan.

5 – Pour the dough into a spring

Mix everything and process it until the dough is reduced and you can see that it moves all together and easily separates from the bottom. There we have to decide whether we want the creamiest or the thickest croquettes. Once the dough is done, we will pour it into a spring and spread it well.

6 – Cover the dough with a transparent film

In order not to get a crust in the dough, when it cools down, we will cover it with plastic wrap, adjusting it very well to the dough so that no steam bubbles form.

7 – Shape and bread the croquettes

When the dough has cooled completely, we will have what is needed to shape the croquettes and bread them. For this we will take pieces of dough, give them an oval shape (you can dip your hands in oil or flour so that it does not stick to your hands) and pass them through breadcrumbs, beaten egg and breadcrumbs again.

8 – Fry the shrimp croquettes

Then we will fry the croquettes in a pan with a lot of oil at a medium high temperature. While they turn red, we will take them out on a plate with absorbent paper to remove excess fat.

9 – We have already finished the croquettes with garlic shrimp

And that’s it, friends, we finished our garlic shrimp croquettes. I hope to prepare them very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you made them and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

Croquettes with shrimp with garlic

How to make croquettes from garlic shrimp

Ingredients for 8 people

1 – Roast the garlic and boil the shrimp

2 – Start preparing the croquet dough

3 – Beat so that no lumps of flour form

4 – Chop the shrimp with garlic and add them to the dough

5 – Pour the dough into a spring

6 – Cover the dough with a transparent film

7 – Shape and bread the croquettes

8 – Fry the shrimp croquettes

9 – We have already finished the croquettes with garlic shrimp