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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir. | 2. Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce. | 3. Add the shrimp, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick. | 4. Let the mixture cool completely - it is usually a good idea to leave it overnight. | 5. Take a scant tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating. | 6. Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 350ºF or a cube of bread turns golden brown in 20-30 seconds. | 7. Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3 1/2	1/2		299.25	13.7498	9.3502	25.2
plain flour	4	ounces		100.8667	0.0	22.44	0.5667
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
salt pepper				100.8667	0.0	22.44	0.5667
shrimp	14	ounces	cooked peeled diced	281.6333	3.6097	53.9863	4.0063
tomato puree	2	teaspoons		3.9583	0.9354	0.1719	0.0219
fine breadcrumb	5 -6	tablespoons		100.8667	0.0	22.44	0.5667
egg	2		beaten	143.0	0.72	12.56	9.51
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.