Shrimp croquettes from Cees Holtkamp

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After the classic veal croquette , the famous shrimp croquette cannot be left behind on Culy. This recipe is from the famous confectioner Cees Holtkamp . Tip: Follow his recipe as precisely as possible, including weighing your water. Only then will you get the best possible result.


For about 15 pieces:

For the shrimp broth:

  • 1 shallot
  • 10 grams of butter
  • 300 grams of water
  • 1 kilo unpeeled Dutch shrimps


  • 80 grams of butter
  • 100 grams of flour
  • 250 grams of milk
  • 250 grams shrimp stock (from the ingredients above)

And further:

  • 6 grams gelatin, soaked in cold water
  • 2 egg yolks
  • 50 grams of whipped cream
  • White pepper
  • Salty
  • cayenne pepper
  • A few drops of Tabasco
  • 1 tbsp chopped flat-leaf parsley
  • White bread
  • 5 proteins
  • 10 grams of flour
  • Sunflower oil for frying

Keep in mind that the ragout needs to cool overnight.

Peel the shrimp (about 300 grams remains) and keep the shells. Saute the shallot in a little butter. Stir in the shrimp shells and add 300 grams of water. Bring this to a boil. Remove the pan from the heat and let it cool. Pour the stock through a sieve, catch the liquid (discard the shrimp shells). There is now 250 grams of stock left; let cool.

For the roux, melt the butter in a heavy-bottomed pan. Let the butter fizz, but do not allow it to brown. Stir in the flour with a whisk. Let it cook for 1 to 2 minutes until it is golden in color and the mass separates from the pan. Gradually add the stock and milk to the roux, adding more each time the previous amount has been absorbed. Keep stirring.

Let the ragout cook while stirring until the flour is cooked. Taste and remove the pan from the heat when the ragout is shiny and no longer tastes floury. Stir in the squeezed gelatine leaves.

Beat the egg yolks with the cream and stir this mixture through the ragout. Season with salt, pepper, cayenne pepper and a few drops of Tabasco. Stir the peeled prawns through the ragout and finally the chopped flat-leaf parsley. Leave the ragout covered in the fridge overnight.

Make breadcrumbs by cutting the crusts off the bread and drying them in a preheated oven at 120 degrees for an hour. Let it cool completely and go over it with a rolling pin to get crumbs. Sift the crumbs, what falls through the sieve is fine breadcrumbs, what remains is coarse.

Scoop balls of ragout of about 60 grams with an ice cream scoop. Roll these on the workbench in the fine breadcrumbs into a croquette. Beat the egg whites and stir in the flour. Dip the croquettes in the egg white, then roll them in the coarse breadcrumbs. Deep-fry the croquettes in oil at 180 degrees for 3 minutes.

Tip: shrimp croquettes can be stored uncooked in the freezer for 2 months. 

Source: Culy by
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