Name: Shrimp Croquettes with Sweet Pea Purée
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 serving
Cuisine: Tuscan
Ingredients: 1 lb tiger shrimp, cleaned; 1 cup flour; 4 large eggs, divided; 2 cups cream; 1 tbsp tomato paste; 1 lb panko breadcrumbs; 2 liters canola oil, for frying; 1 lb shrimp shells; 1 shot brandy; Sea salt and white pepper; 1 lb sweet green peas; 2 garlic cloves, blanched; 2 tbsp extra-virgin olive oil; 2 tbsp grated Parmigiano Reggiano

Crispy shrimp croquettes over sweet pea purée — Golden croquettes with a shell‑infused cream center over a silky pea purée.

Ingredients (per serving)

Adjust for servings

450 g tiger shrimp (cleaned)
120 g all-purpose flour
200 g large eggs (divided)
480 g cream
15 g tomato paste
450 g Japanese panko breadcrumbs
2000 g canola oil (for frying)
450 g shrimp shells (for infusion)
30 g brandy
3 g sea salt & white pepper
450 g sweet green peas
6 g garlic cloves (blanched)
30 g extra-virgin olive oil
15 g grated Parmigiano Reggiano

Preparation

Shrimp mixture: Process cleaned shrimp to a smooth paste. Mix with flour, 2 eggs, salt and white pepper. Chill to firm.

Shell‑infused cream center: Roast shrimp shells; add cream, tomato paste and brandy. Simmer and reduce by half. Strain and chill until thick.

Pea purée: Cook peas until tender. Blend with blanched garlic, olive oil and Parmigiano. Pass through a fine sieve; season to taste.

Form & bread: Portion shrimp paste into balls, pipe a little chilled cream into the center, and seal. Dredge in flour, dip in beaten eggs, then coat in panko. Chill 30 minutes.

Fry: Fry at 285°F for 4–6 minutes until golden and cooked through. Drain on paper towel; season with salt.

Serve: Spoon pea purée on the plate and set croquettes on top.

Rosemary Shrimp Skewers Contact Chef David