Potato Croquettes with Shrimp
Shrimp and Potato Croquettes — leftover mashed potatoes and shrimp can be transformed into little orbs fit for your next dinner party. The soft little pillows are crunchy on the outside, tender on the inside, and fantastic by themselves, but even better dipped into some sriracha spiked mayonnaise.
A large amount of leftovers can be tiring. I get it. But if the food is still fresh, it can be reimagined into so many amazing things! This is what spurred me to create these Shrimp and Potato Croquettes.
This post first appeared on December 30, 2012, as part of the Simple Sundays series. I hope you enjoy this favorite from my kitchen!
That’s ready to toss, my husband declared, nodding at the mound of mashed potatoes left in the bowl after one last round of leftovers after the holiday meal. But I was unconvinced. The potatoes were perfectly fine. They just needed a little help.
From some shrimp.
The mashed potatoes had served us well. But like everything else, I was ready to find a new use for our leftovers. I’d already turned the prime rib into a hearty Beef, Shiitake Mushroom & Barley Soup. Now I was thinking of something crunchy.
Shrimp and Potato Croquettes — I transformed the mashed potatoes and shrimp into little orbs fit for another dinner party. The soft little pillows (croquettes) were crunchy on the outside, tender on the inside, and fantastic by themselves, but even better dipped into some sriracha spiked mayonnaise.
Ready to toss? Think again, dear hubs.
Ready to transform the rest of your leftovers?
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Shrimp and Potato Croquettes
Ingredients
For Croquettes:
- 1 tablespoon olive oil plus more olive oil for frying
- 1 lb medium shrimp deveined and peeled
- 1 shallot minced
- 2 garlic cloves minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 to 2 cups mashed potatoes
- 1/3 cup cheddar or monterey jack cheese
- 2 large eggs beaten
- 2 1/2 cups panko breadcrumbs
For Dipping Sauce:
- 1/4 cup mayonnaise
- 1/8 cup sriracha to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add the shrimp, shallot, and garlic to the pan, and season with salt and pepper.
- Stirring frequently, cook until the shrimp is cooked through and pink, about 3 minutes.
- Place the cooked shrimp in the bowl of a food processor and pulse until finely chopped. Add the mashed potatoes and cheese and pulse several times until incorporated.
- Prepare a dredging station with the eggs and breadcrumbs in separate bowls.
- Using a small ice cream scoop (about two tablespoons), scoop out balls of the shrimp and potato mixture.
- Working in batches of 6, gently form each portion into an egg shape.
- Using a spoon (or if using your hands, make sure to keep one hand wet and one dry), dip each into the egg, lightly coating all around, then into the breadcrumbs.
- Continue until all the croquettes are formed.
- Pour olive oil into a non stick skillet so that it is about 1 inch deep over medium heat. Test the oil to see if it is hot enough by dropping in a few flakes of panko. When the oil is ready, gently place about 6 croquettes in the oil, lightly browning on all sides.
- Remove the crisp croquettes from the oil and set it on paper towels to absorb excess oil. Continue cooking the remaining batches of croquettes.
- Make the sauce by stirring in the sriracha into the mayonnaise, using more or less to taste.
- Serve the hot croquettes immediately.
Nutrition
Comments
COOKBOOK
this is a great recipe. top marks, Thanks for sharing.
Simon
Loved this recipe..and I know this is going to be a smash hit at my home.
First, I love the look of these tasty little croquettes. Second, I love that you used up leftover mashed potatoes for them. I hate wasting leftovers and with a boyfriend who doesn’t fancy leftovers as another meal, it’s great to have ways to reinvent things. Plus, you can’t make mashed potatoes for two – so there are always leftovers. Im am gushing over this recipe. Seriously.
The pizzelle I can’t make…but these puppies…oh yessssss! Wish I was making them now, as I am very hungry and craving for something savory and crunchy.
these are just perfect way to use leftover potatoes. looks sooo good and with sriracha mayo- heck yea :)
These look irresistible, Liren! I love your spiked-up sauce!
Those were so good! A bit to fishy if you eat to many…..