Recipe Overview
This refined appetizer turns shrimp into a crisp croquette with a creamy, shell-infused center. Sweet green pea purée adds color, softness and gentle sweetness that balances the fried panko crust.
Chef Notes
Chill both the shrimp paste and shell-infused cream before forming. Cold filling helps the croquettes remain sealed during breading and frying. Keep the oil controlled at 285°F so the center cooks before the crust becomes too dark.
Connected Experience
Designed for tasting menus, small plates, banquet production and passed service, with ingredient identity, serving scale, labor cost and Live Inventory support.
Ingredients
-
Tiger Shrimp
— 450 g — cleaned
tiger_shrimp · registry code pending
-
All-Purpose Flour
— 120 g
all_purpose_flour
-
Whole Eggs
— 200 g — divided
TC-EGG-WHOLE-001
-
Cream
— 480 g
TC-DAIRY-CREAM-001
-
Tomato Paste
— 15 g
tomato_paste · TC-ICON-TOMATO-PASTE
-
Japanese Panko Breadcrumbs
— 450 g
BREADCRUMB-PANKO-JAPANESE
-
Canola Oil
— 2000 g — for frying
canola_oil · frying-oil family icon
-
Shrimp Shells
— 450 g — for infusion
shrimp_shells
-
Brandy
— 30 g
brandy_cognac
-
Sea Salt & White Pepper
— 3 g combined
sea_salt_white_pepper · Salt + White Pepper libraries
-
Fresh Green Peas / Piselli
— 450 g
TC-VEG-GREEN-PEAS-001
-
Garlic Cloves
— 6 g — blanched
TC-VEG-GARLIC-001
-
Extra Virgin Olive Oil
— 30 g
OIL-0001
-
Parmigiano Reggiano
— 15 g — grated
TC-DAIRY-PARMIGIANO-REGGIANO
Preparation
- Process cleaned shrimp into a smooth paste. Mix with flour, part of the eggs, sea salt and white pepper. Chill until firm.
- Roast the shrimp shells, then add cream, tomato paste and brandy. Simmer and reduce by half. Strain and chill until thick.
- Cook the sweet green peas until tender. Blend with blanched garlic, extra virgin olive oil and Parmigiano Reggiano. Pass through a fine sieve and season.
- Portion the shrimp paste into balls, pipe a little chilled shell-infused cream into the center and seal. Dredge in flour, dip in beaten egg, coat in Japanese panko and chill for 30 minutes.
- Fry at 285°F for 4–6 minutes until golden and cooked through. Drain, season and serve over sweet pea purée.
Service Suggestions
Serve two small croquettes over a spoon of pea purée for a plated appetizer, or make smaller one-bite croquettes for cocktail and passed service.
Dietary / HACCP Notes
Contains crustacean shellfish, wheat/gluten, egg and milk. Keep the shrimp mixture and cream filling refrigerated during preparation, control raw-shellfish cross-contact and serve fried croquettes promptly. The original page specifies a target internal temperature of 145°F / 63°C.
| Calories | 310 |
| Protein | 22 g |
| Carbohydrates | 16 g |
| Fat | 18 g |
| Fiber | 3 g |
| Cholesterol | 155 mg |
| Sodium | 310 mg |