Nannie's Shrimp Croquettes

A perfectly-fried shrimp croquette can be an incredible appetizer with cajun flair. Go ahead and make a double batch because these bites will disappear quick.


8 servings

Recipe from

Southern Living


3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 cup milk
1 tablespoon minced onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
2 cups chopped cooked shrimp
1 3/4 cups saltine crumbs
2 large eggs, lightly beaten
Vegetable oil


Melt butter in a large heavy saucepan over low heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in onion and next 4 ingredients. Remove from heat, and stir in 1 egg and shrimp. Cover and chill 1 hour.

Shape shrimp mixture into 16 balls. Roll in saltine crumbs, dip in 2 beaten eggs, and roll again in saltine crumbs.

Pour oil to a depth of 3 inches into a Dutch oven, and heat to 375°. Fry croquettes 3 to 4 minutes or until golden. Drain on paper towels.

Leanne McMullen, Natchez, Mississippi,

Southern Living

December 1998
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