400 g/14 oz of boiled shrimps, finely chopped
1 medium onion, finely chopped
1 litre /30 fluid oz of boiling milk
3 tbs olive oil
50 g/1.7 oz butter
150g/5.2 oz flour
Glass of DFJ Alvarinho & Chardonnay white

For the coating
400 g/14 oz breadcrumbs
100 g/3.5 oz flour
5 whisked eggs
1 litre /4.5 cups oil

Melt the butter in a saucepan over a low heat, add the olive oil and onion and cook until softened. Stir in the white wine and boil for an additional five minutes. Then, slowly mix in the flour, stirring until a compact ball is formed. Add the milk to the dough in small amounts. Finally, add the shrimp, season and leave to stand. Once the dough cools, roll and mould the croquettes (first rub your hands in flour to prevent the dough from sticking), dip in the egg and breadcrumbs and fry in a generous amount of oil at 160ºC/320ºF. Serve immediately.


VEGA Douro red