Chili Cheese Shrimp Croquettes

Amazingly delicious, golden croquettes of melted cheddar with shrimp and the kick of spicy chilies. A great appetizer or snack for any time!

I have no idea who Trader Vic is but this random recipe I clipped from a forgotten magazine years ago made me appreciate that Vic obviously knew appetizers, if this one is an example.

So crispy and crunchy, the golden exterior gives way at the first bite, to molton cheddar with diced shrimp and the subtle sparkle of chili. A unique and memorable appetizer, they’re easy to make ahead by freezing or chilling the centers, then when ready to cook, dipping them in batter, rolling in panko and lightly friying. Way to go, Vic!

Chili Cheese Shrimp Croquettes

1/2 pound medium-sharp shredded cheddar cheese at room temperature

6 ounces uncooked shrimp, peeled, deveined and finely chopped

1 1/2 tablespoons chopped fresh cilantro or parsley

1 small egg, briefly whipped

2 tablespoons canned chopped green chilies (or for more heat, 1 tablespoon canned chopped jalapeno chilies or a dash of dried red pepper flakes)

pinch of chili powder

1 teaspoon garlic powder

FOR COATING:

1 cup flour

1/2 cup cornstarch

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup water

2 tablespoons vegetable oil

1 1/2 cups panko breadcrumbs

Vegetable oil for deep frying

-Mix cheese, shrimp, cilantro/parsley, chilies, garlic powder, chili powder and egg in a bowl until the mixture clumps together. Roll into 3/4 inch balls, pressing firmly. Chill cheese balls at least 30 minutes while preparing batter.

-Combine flour, cornstarch, baking powder and salt in a large bowl. Make a well in the center. Add water and 2 tablespoons oil to the well and gradually whisk liquid into the flour until a smooth batter forms.

-Dip cheese balls into the batter with a fork, then allow excess batter to drip back into the bowl. Roll in breadcrumbs, pressing the crumbs into the batter until each ball is coated completely. Place battered balls into the fridge for another 30 minutes to set up. Re-form the balls if necessary after chilling making sure breadcrumbs cover the surface completely. (You may need to press a ball or two back into the breadcrumbs to make sure they are completely covered.)

-Heat about 2 cups vegetable oil in a deep fryer or heavy medium saucepan to 350 degrees. Add the balls to the hot oil in batches and deep-fry until golden brown, turning frequently (4 - 5 minutes). (If the balls begin to spit - indicating that some of the cheese in the center is melting out of the ball - you can allow them to cook a bit longer if they are not golden - perhaps another 30 seconds - but then remove them.)

-Drain on paper towels and allow to cool for 5 minutes. Serve immediately though they can sit up to 30 minutes and still remain soft in the center, as they should be.

-Makes about 30 croquettes, appetizer or snack size.

Press cheese-shrimp mixture together firmly, into small balls.

Dip balls into smooth batter and allow excess to drip off.

Roll battered balls in breadcrumbs, making sure batter is completely covered by breadcrumbs.

Chill breaded croquettes for about 30 minutes before frying.

Gooey, cheesy center with a crunchy coating - Yum!