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This is a riff on a classic Spanish croqueta, fried croquettes made with stiff breaded béchamel. These crispy squares are made with a thick béchamel into which shrimp are stirred. The mixture is cooled until stiff enough to cut into squares, then coated with breadcrumbs and fried in olive oil. Adapted from a recipe by Chefa González-Dopeso. From Spain and The World Table, The Culinary Institute of America.
¼ cup (½ stick) butter
½ cup all-purpose flour
2 cups whole milk
¾ cup peeled, deveined, and minced shrimp (21 to 25)
½ teaspoon salt
¼ teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
2 large eggs, beaten
½ cup olive oil, for frying
2 tablespoons minced green onions
1. Line a 2-quart (2 liter) baking dish with plastic, leaving a 1-inch (2.5 cm) overhang. Melt the butter in a small, heavy saucepan over medium heat and add the flour. Cook, stirring constantly for
3 minutes, until the roux is just beginning to color, then slowly whisk in the milk. Stir with a wooden spoon, scraping the bottom and sides of the pan to prevent sticking, until the mixture thickens, about 4 minutes. Turn the heat to low and simmer, stirring often, for 15 minutes, or until the mixture holds a swirl.
2. Stir the shrimp into the sauce. Season to taste with the salt, pepper, and nutmeg. Simmer for 1 minute, or until the shrimp turns pink. Remove from the heat and scrape into the plastic-lined baking dish, spread evenly, and smooth the top over. Cover and chill until the mixture is cool and stiff, about 3 hours.
3. Dampen your knife with warm water and cut the chilled sauce mixture into 1-inch (2.5 cm) squares. Beat the eggs in a medium shallow bowl and place the breadcrumbs in another slightly larger shallow bowl. Dip the squares in the egg, then into the breadcrumbs.
4. Heat the oil in a 10-inch (25 cm) skillet over medium-high heat to 350°F (175°C). Fry the squares until golden brown, about 1 minute per side. Remove from the pan, drain briefly on paper towels, and serve hot, garnished with minced green onions.
