Shrimp Croquettes in Piccata Sauce - Wine Dine With Jeff


  • 1 1/4 Pound of cooked shrimp
  • 1 Egg
  • 2 Tablespoons of Mayonnaise
  • 1 Teaspoon of Dijon mustard
  • 3/4 cup of crushed Ritz crackers plus 1/3 cup for outside coating (crush up one sleeve of Ritz crackers
  • 1 Teaspoon of Worcestershire sauce
  • 2 Tablespoons of fresh parley
  • Juice of half a lemon ( 1 Tablespoons )
  • Salt and Pepper to taste
  • 1/3 cup of olive oil for a shallow fry
  • 1/4 Cup of butter
  • 1 Tablespoon plus 1 Teaspoon of all purpose flour
  • 1 Cup of chicken stock
  • 1/2 Cup of dry white wine
  • Juice from half a lemon
  • 2 Tablespoons of capers (Rinsed)
  • 3 Tablespoons of fresh parsley
  • Salt and Pepper to taste


  • 1. This recipe came about from having leftover shrimp from a pool party. I purchased precooked shrimp from my local grocery store to sit on ice with cocktail sauce for a party. At the end of the party most of the shrimp was still on ice and people were still at my home. I decided to create a warm and savory dish out of the cooked shrimp to feed my quests. Most of the ingredients are my pantry staples that I always have on hand. The shrimp croquettes are light and delicate packed with an abundance of flavors. Make sure to remove all the tails off the cooked shrimp. Add the shrimp to a food processor and pulse a few time to the consistency that you desire. I like to see chunks of the shrimp so I know what I am eating. If you don't have a food processor this can be done by running your knife through all the shrimp.
  • 2. In a large bowl combine egg, mayonnaise, Dijon, Worcestershire sauce, parsley, lemon juice with salt and pepper and whisk all the ingredients together. Add the chopped shrimp to the bowl and stir to combine all the wet ingredients with the shrimp. Take a sleeve of Rtiz crackers and crush them up into tiny pieces looking like bread crumbs. Stir in 3/4 cup of crushed Ritz Crackers and stir to combine all the ingredients. Save the rest of the crushed Ritz crackers for rolling a coating on the croquettes.
  • 3. Time to roll the croquettes or small meatballs. A great tip if you leave the shrimp mixture in the fridge for 30 minutes it will start to firm up and hold the croquettes together better. Roll the croquettes and then coat them after rolling into the crushed Ritz crackers. If you would like more of a crunch on the shrimp croquettes roll them in panko instead of the Ritz cracker crumbs.
  • 4. In a sauté pan add 1/3 cup of olive oil just enough to cover the whole bottom of the pan. I do a shallow fry on the shrimp croquettes. Turn the burner to a medium high heat and when the oil is hot and starts to shimmer gently place the shrimp croquettes in the pan. Only cooking a few minutes on each side for a total of 6 minutes. Remember the shrimp is already cooked through. You want to be gentle when flipping the croquettes because they are delicate. Remove from the oil when done. These shrimp coquettes are delicious on their own but I like to pair them with my easy lemon piccata sauce.
  • 5. In a sauté pan add 1/4 cup of butter and turn on burner to medium heat. When you see the butter start to bubble before the milk solids start to turn brown add the flour and stir or whisk together. You want to cook the flour for 2 minutes on medium heat. Then slowly stir in the chicken stock while stirring at the same time to prevent lumps. Stir in the dry white wine and turn the burner up to medium high heat for 2 minutes and let the sauce simmer and thicken. Rise off the capers this will help reduce the briny taste. Squeeze in the fresh lemon juice. Add the rinsed capers and fresh parsley stir to combine and turn off the heat. I would not cook the shrimp croquettes in the piccata sauce because of how delicate they are. I like to set the shrimp croquettes in the sauce and serve.

Recipe Video:

Shrimp Croquettes in Piccata Sauce

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