Crispy Creamy Shrimp Croquettes

Heat olive oil in a pan over medium heat. Sauté the minced garlic and finely chopped shrimp for 1 to 2 minutes until the shrimp turns just pink. Remove from heat immediately to prevent overcooking.

In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to form a blonde roux without browning.

Gradually whisk the warm milk into the roux to prevent lumps from forming. Cook the mixture for 5 to 7 minutes, whisking constantly, until the béchamel becomes thick enough to pull away from the sides of the pan.

Remove the saucepan from the heat. Fold in the sautéed shrimp mixture, kosher salt, black pepper, and nutmeg until evenly distributed.

Transfer the mixture to a baking dish and spread it into an even layer. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight, until completely firm.

Once thoroughly chilled, scoop out roughly 25g portions of the dough. Using lightly oiled hands, shape each portion into a small cylinder or oval.

Set up a breading station using three mixing bowls: one for flour, one for beaten eggs, and one for panko bread crumbs. Dredge each shaped croquette lightly in flour, dip thoroughly in the egg wash, and then coat evenly with the panko.

Heat the vegetable oil in a heavy-bottomed pot to 180°C or 350°F. Working in batches to avoid crowding, deep fry the croquettes for 2 to 3 minutes until deeply golden brown and crispy.

Use a spider skimmer to remove the croquettes from the oil and transfer them to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot.