Shrimp Croquettes with Sweet Pea Purée

Recipe Overview

This refined appetizer turns shrimp into a crisp croquette with a creamy seafood center. Sweet pea purée adds color, softness, and a gentle sweetness that balances the fried texture.

Ingredients

• 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 and white pepper
• 450 g sweet green peas
• 6 g garlic cloves, blanched
• 30 g extra virgin olive oil
• 15 g grated Parmigiano Reggiano

Preparation

1. Process cleaned shrimp into a smooth paste. Mix with flour, part of the eggs, salt, and white pepper. Chill until firm.
2. Roast shrimp shells, then add cream, tomato paste, and brandy. Simmer and reduce by half. Strain and chill until thick.
3. Cook sweet peas until tender. Blend with blanched garlic, olive oil, and Parmigiano. Pass through a fine sieve and season.
4. Portion shrimp paste into balls, pipe a little chilled cream into the center, and seal. Dredge in flour, dip in beaten egg, coat in panko, and chill for 30 minutes.
5. Fry at 285°F for 4–6 minutes until golden and cooked through. Drain, season, and serve over pea purée.

Nutrition (per serving, estimate)

Calories	310
Protein	22 g
Carbohydrates	16 g
Fat	18 g
Fiber	3 g
Cholesterol	155 mg
Sodium	310 mg