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Citrus Dusted Shrimp and Chorizo Croquettes

Chef Ryan Rondeno's Citrus Dusted Shrimp, chorizo croquettes , and shellfish broth

For the shellfish broth: In a 6qt saucepan, add olive olive oil and shrimp shells. Sauté on medium high heat for 4-5 minutes. Add onions, garlic, and fennel. Sauté for 3-4 minutes. Add tamarind paste and crusted tomato. Cook until tomato liquid has reduced by 3/4. Add chicken stock, bay leaves, black peppercorns, and Citrus Seafood rub. Cook for 30 minutes. Taste for seasoning. Strain. Reduce by half. Check for seasoning. Set aside.

Golden Beets In a 4qt pot, add water and season with salt. Bring to a boil and add beets. Cook for 20 minutes or until tender. Shock in ice water to stop cooking. Peel and slice in quarters.

Parsley oil: Bring water to a boil. Add parsley for 10 seconds. Shock in ice water. Squeeze out the water from the parsley. Blend with olive oil until smooth. Strain in a cheesecloth or coffee filter. Avocado purée In a food processor, blend avocados, olive oil, and lemon juice. Season with salt and pepper. Refrigerate until ready to use.

Chorizo Croquettes: In a bowl, add pork, chorizo seasoning, 1 egg, bread crumbs, and fontina cheese. Mix until well combined. Refrigerate until ready to use. Make a egg wash with 3 eggs in one bowl and flour in another. Don't forget to season with salt and pepper. Add one small scoop of chorizo mixture to egg wash. Once fully coated, add to flour. Fry until golden brown and an internal temperature of 160 degrees. Repeat the process until complete.

Mushrooms: Clean mushrooms with pastry brush. Sauté with olive oil on medium high heat for 2-3 minutes. Season with salt and pepper. Shrimp: In a bowl, peel and devein shrimp. Marinate with olive oil and Citrus Seasoning. Cook for 2-3 minutes on each side or until fully cooked.

Assemble: In a large shallow bowl, arrange croquettes, beets, and mushrooms in a row. Add shrimp on top. Pour in shellfish broth. Drizzle parsley oil and finish with avocado purée. Garnish with fennel frowns or chopped parsley. Enjoy!!

More Information
SKU R243

Shellfish broth

- 1 pound  shrimp shells

- 2 tablespoons olive oil

- 2 medium yellow onions, quartered

- 10 cloves garlic

Tips Notes

Entry into The Spice Lab's 2017 Online Recipe Contest

Prep Time 60 minutes
Cook Time 40 minutes
Total Time 20 minutes
Yield 4 servings
Level Medium
Credits Chef Ryan Rondeno
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