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Shrimp and Swiss Cheese Croquettes

1/2 lemon
1/2 orange
1/2 medium onion
3 bay leaves
1 1/2 Tbsp kosher salt

3 Tbsp butter
5 Tbsp olive oil
3/4 cup flour
1 1/2 cups milk
1/4 cup chicken broth
salt, pepper, nutmeg to taste
1 pound cooked medium shrimp, peeled and finely chopped

1/2 pound Swiss cheese, grated
flour for dusting
2-3 eggs, beaten
bread crumbs

To cook shrimp, boil shrimp for 5 minutes, unpeeled, in water that
has been seasoned with lemon, orange, onion, bay leaves, and
kosher salt. Cool, peel and devein shrimp. Heat the butter and
oil in a saucepan until the butter melts. Add flour and cook 3
minutes, stirring constantly.

Slowly add milk, broth, salt, pepper and nutmeg; cook over medium
heat stirring constantly, until the sauce is thickened and smooth.

Add the cooked, peeled and deveined shrimp and cheese and continue
to cook, stirring for 10 minutes more or until the sauce begins to
boil. Cool, then chill in the refrigerator for at least 3 hours.
Flour a cutting board or work surface. Flour hands and divide the
mixture into balls about 1 Tbsp each or form into finger shaped
croquettes. Dip the balls (or croquettes) into the beaten egg and
then in the bread crumbs. Fry in hot oil, at least 1 inch deep,
until golden, turn occasionally. Serve warm. Makes 30-35 croquettes.


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