For the Croquetas:
2 + 2 T olive oil (separated)
3 T all purpose flour
2 cups chicken broth
2 garlic cloves, minced
½ lb of shrimp, shelled and de-veined
5 scallions
2 Yukon Gold potatoes
For the Breading:
1 cup flour
2 eggs
1 cup bread crumbs
Bring the chicken stock to a boil in a saucepan.
Pour 2 tablespoons of the oil into a saucepan, and once it is medium hot, add in the flour and whisk the mixture until there are no clumps, and it looks like a smooth paste. This is called a roux, and it will create a nice thick base for the croquetas.
Cook the roux for about 3 minutes letting it bubble slightly, all the while whisking.
Take the pan off of the heat, and slowly pour in the chicken broth, still whisking.
Put the saucepan on the heat and bring it to a boil, whisking all the while, to make sure that there are no clumps of the roux. Turn the sauce down to a simmer, and cook it for 15 minutes, until it is nice and thick.
Peel the potatoes and cut them into medium sized chunks.
Place them in a small pot and cover them with water. Boil until they are soft, then drain them and let them air- dry.
Mash them with the back of a fork, or the bottom of a glass, until they are smooth.
Prepare the shrimp by rinsing and drying them well.
Chop each shrimp into small pieces; each shrimp can be chopped into about 3 small chunks.
Season them with salt and keep them cold until you are ready to use them.
Slice the scallions thinly, but keep separate the white and pale green parts from the darker green parts.
In a saute pan, heat up the rest of the oil on medium high heat, and then add in the garlic. Cook the garlic in the oil, but do not let it get too brown.
Add in the white and pale green parts of the scallions.
Next, toss in the chopped shrimp, and season with some salt. Once the shrimp are cooked through, take the pan off of the heat, and toss in the chopped greens of the scallions and stir the mixture well.
Combine the potato, the thick sauce, and the shrimp in a bowl and mix well. You should have a nice thick mass.
Prepare three bowls. One with the flour, one with the eggs (well beaten), and one with the bread crumbs.
Form croquetas by taking a small amount of the mixture and shaping it into an attractive finger-like shape.
Dip them first into the flour (shake off excess), then into the egg (shake off excess), then into the breadcrumbs (shake off excess).
Heat up about an inch of oil in a saute pan on medium heat, and fry the croquetas in the oil until nicely browned and crispy.
Flip them over and cook through on the other side.
Place on a plate lined with a paper towel to drain the oil, and serve warm.
Drizzle with lime juice and enjoy a Caribbean treat!
