Shrimp Croquettes - cooking recipe

Ingredients

3/4 lb. frozen cooked, shelled shrimp*
3 Tbsp. Crisco
1/3 c. flour
1/2 c. milk
2 Tbsp. finely chopped onion
1 Tbsp. snipped parsley
2 tsp. lemon juice
1/4 tsp. salt
dash of pepper
dash of paprika
3/4 c. fine dry bread crumbs
1 egg, beaten
2 Tbsp. water
1 (8 oz.) pkg. frozen peas with cream sauce
Crisco for deep frying

Preparation

Defrost shrimp; devein if necessary.
Chop finely (about 2 cups).
Melt 3 tablespoons Crisco.
Blend in flour.
Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat.
Add onion, parsley, lemon juice and seasonings.
Stir in shrimp.
Preheat Crisco for deep frying to 350\u00b0.
Shape shrimp mixture into 8 cones, about 1/4 cup for each.
Roll in crumbs. Combine egg with water.
Dip cones in egg mixture; roll in crumbs again.
Deep fry a few croquettes at a time in preheated Crisco until brown and hot, about 3 minutes.
Turn if necessary for even cooking.
Drain on a paper towel.
Keep croquettes hot.
Prepare peas according to package directions.
Spoon creamed peas over croquettes.
Makes 4 servings.