A meal to fill every "down home" craving under the summer sun.

This is a fantastic meal for a Sunday, it's been hot for weeks and you need something to break the intensity of it. It's not something cool that's going to help though, but instead something savory and rich to celebrate the summer. Croquettes so piping hot they burn your lips even as they melt in your mouth. The pop of fresh sweet peas in a cream sauce to brighten and balance against the savory depth of the croquettes. This is summer, now let's get cooking. 

Ingredients:

Croquettes:

3 Tbsp butter

2 Tbsp finely chopped yellow onion

1/3 c all-purpose flour

1/2 c milk

2 tsp fresh lemon juice

1/3 tsp salt

Pepper to taste

3/4 lb of shrimp (deveined and shelled) finely chopped

1 cup fine dry bread crumbs, or panko 

2 large eggs 

3 cups peanut oil, for frying

Creamed Peas:

2 lbs fresh green peas, shelled

3 Tbsp salted butter

2 Tbsp all-purpose flour

2 c milk

1 tsp salt

fresh ground black pepper to taste

Tools: medium skillet, wire whisk, pie pan, two cookie sheets, parchment paper, colander, one deep heavy pot, slotted spoon a roll of paper towels. 

Start off by setting your skillet over medium-high heat. Add in your onion and saute until softened, but not yet clear, roughly 3 minutes. Use a wire whisk to stir in your flour. Cook the roux for 1 minute and stir in the milk slowly, stirring continuously. Cook the mixture until it's really thick, stirring it constantly for 1 minute. Remove the skillet from the heat and add in lemon juice, salt and pepper. 

Allow the roux to cool slightly and then stir in your shrimp. Let it cool until you can handle it and then shape the mixture into small balls, about the size of a ping pong ball, or 1 1/2 inches in diameter. Lay them out on parchment paper on a cookie sheet so that they don't touch. 

Place your breadcrumbs into a shallow dish like a pie pan. Take your second pan, crack open the eggs and beat them thoroughly, then add in 1/4 cup water. 

Bring your croquettes over to one side of the eggs and breadcrumbs and set your empty cookie sheet on the other side. You'll be double coating the croquettes, to make sure that they hold their shape as they cook. Start by rolling the croquettes in the crumbs, pressing firmly. Then roll them in the egg mix, use a spoon if you have to, to get everything coated. Now go back to the breadcrumbs and again make sure everything is coated.  Set this one on the empty sheet. Repeat the process until all of your croquettes have been coated. Toss the parchment paper from your now empty sheet and use it as a cover for the full one.  Set the croquettes aside, it's time to make the creamed peas. 

We know, the concept sounds weird to some people. We know, but we promise, it tastes so much better. So, bring 1 pot of lightly salted water to a boil. Add in your peas and cook for 6 to 7 minutes or until the peas are tender enough to pierce with a fork but not to mash. Drain them into a colander and set aside. Melt the butter in a medium saucepan over medium heat. Stir in your flour, making sure to break up any clumps. You want the roux to be smooth and lightly browned, it takes about a minute. Slowly whisk in your milk, stirring carefully and continuously. Continue cooking the gravy over meidum heat, stirring often. Add in your salt and pepper to taste.  Continue cooking until the mixture is smooth and thick, about 5 minutes. Next stir in the cooked peas and then cover the pot, setting it aside. You want to keep the gravy warm, but not to keep it cooking. Now for frying the croquettes. 

Set your oven to preheat to 150*F, and pour your oil into your heavy pot. Use a digital thermometer to check as you bring it up to 375*F. 

Once your oil has come up to temperature, add in 10 of your croquettes at a time to cook, until they're golden brown. This isn't really a "timed" thing, so much as a "watch them carefully" thing. When they're done, use a large slotted spoon to scoop them up, drain the oil and transition them to paper towels and allow them to stay warm in the oven as you cook the rest. Take a moment and allow the oil to come back up to 375* before you add any more croquettes to the pot. Doing this makes sure that the croquettes cook quickly and evenly rather than soaking up the oil, becoming greasy and sodden. Repeat the process twice more to finish off all of your croquettes, making sure to not overcrowd the pot. 

Serve up 4-5 croquettes with the creamed peas on the side or on top, depending on preference. The peas add a sweet note that cuts through the oil, giving the meal a nice balance. This is great served alongside some fresh green beans and cornbread for a terrific Sunday dinner during the summer. And, if you end up having any extras, you can always eat them cold the next day, or toss them into oil for five minutes to reheat them. 

Do you like this picture of a Sunday dinner? Let us know over on our Facebook page or in the comments below. As always we'd love to hear from you and find out what you think of the recipe! 

If you wound up here because your dishwasher isn't getting the pots from this recipe clean, we can help. Working on appliances is our specialty and we want to make sure yours are working properly. You can give us a call at ((214) 599-0055) or reach out to us on our contact page. Wherever you live in the DFW area, we're here to help.