Shrimp Croquettes

With Spicy Dipping Sauce

Our shrimp croquettes with spicy dipping sauce seem laborious yet are quick and easy. These are also more healthy than a standard deep-fried appetizer because they are fresh and homemade in olive oil (versus another oil with more trans fats).

Serves 6 (2 croquettes per serving)

For the fried croquettes:
1 pound fresh raw shrimp, shelled, deveined and roughly chopped
1/2 cup finely grated Parmesan cheese
1 1/2 cups cooked white rice
2 tspns minced garlic
1 tspn salt
1/2 cup of your favorite finely chopped fresh herbs (cilantro, flat leaf parsley, curly parsley chives, chervil)
2 eggs, whisked
2 cups olive oil

For the coating:
1 1/2 cup breadcrumbs
1 tbsp finely chopped fresh cilantro (or whatever herb you used on the croquettes)

For the sauce:
1 cup store-bought hummus
1 tbsp Sriracha chili sauce, or any spicy chili sauce

In a food processor combine the shrimp, cheese, rice, garlic, salt, cilantro, and eggs and pulse until a paste is formed. Scoop out the shrimp mixture and make 12 equal balls, or about 1 heaping tablespoon each.

In a small shallow bowl pour in the breadcrumbs and cilantro and mix.

Pour the olive oil in a medium sauce pan and heat it to 350F.

Meanwhile, dip the croquettes into the breadcrumbs (roll it around until it is well coated) and place them on a clean plate.

Fry the croquettes in batches in the olive oil for about 2 minutes or until they turn golden brown. The croquettes should be completely submerged. Also, make sure to carefully move them around in the oil so they fry evenly. When they are done, remove the croquettes from the oil and place them on a paper-towel lined plate to drain.

While the croquettes are frying prepare the dipping sauce by combing the hummus and the chili sauce and mixing until blended.

Serve the croquettes warm with the dipping sauce, and if you like it spicy just adjust the sauce to taste.