In the UK and Ireland these delicious brown shrimp are impossible to come by and when you do, very expensive. Luckily they are very easy to come by here in the Netherlands and not so expensive. Hollandse Garnalen or Dutch brown shrimp are native to these waters and a favourite chez kitchen exile. I often make potted shrimp with these but on rare occasions make croquettes or kroketten as they are known in Dutch.

Makes about 12 croquettes
200g brown shrimp
2g sweet paprika
60g plain flour
50g butter
290ml fish stock
2 shallots finely chopped
10 ml oil for frying the shallots
salt and pepper

Croquette coating
200g panko breadcrumbs
1 egg beaten
100g plain flour
2l - 4l oil for frying (dependent on how large your pan or deep fryer is)

Croquette filling
Fry off the shallots on a low heat for 10 minutes until soft and glossy, place to one side 
Melt the butter, add the flour and paprika and stir to combine with a whisk
Cook for another 2-3 minutes whisking all the time
On a medium heat start to add the fish stock, it will clump up briefly and then thin out a little when all the liquid has been added
Keep whisking on a low heat until the mixture starts to thicken, at this point add the shrimp and shallots and continue whisking until it gets very thick, you need a very stiff mixture for this recipe
Season with salt and pepper and then pour into a deep dish baking tray and allow to cool
Place in the fridge for a couple of hours to firm up further

To coat the croquettes
Take three plates, on one place the flour, on another the egg and another the breadcrumbs
Slice off a three inch long by one inch wide piece of croquette mix and roll in your hands until it forms a cylindrical shape
Roll first in the flour, then the egg and finally in the bread crumb mix ensuring it is well covered
Place to one side on a baking tray and repeat for the rest of the croquette mixture
Place in the fridge for a couple of hours to firm up again

To cook the croquettes
Pour the oil into a pan or deep fryer and heat until the oil reaches 180c
Place the croquettes in gently, taking care not to overcrowd the pan and cook for 8-10 minutes until golden brown in colour