Shrimp Croquettes

• 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

1. Defrost shrimp; devein if necessary.
2. Chop finely (about 2 cups).
3. Melt 3 tablespoons Crisco.
4. Blend in flour.
5. Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat.
6. Add onion, parsley, lemon juice and seasonings.
7. Stir in shrimp.
8. Preheat Crisco for deep frying to 350u0b0.
9. Shape shrimp mixture into 8 cones, about 1/4 cup for each.
10. Roll in crumbs. Combine egg with water.
11. Dip cones in egg mixture; roll in crumbs again.
12. Deep fry a few croquettes at a time in preheated Crisco until brown and hot, about 3 minutes.
13. Turn if necessary for even cooking.
14. Drain on a paper towel.
15. Keep croquettes hot.
16. Prepare peas according to package directions.
17. Spoon creamed peas over croquettes.
18. Makes 4 servings.

frozen cooked, crisco, flour, milk, onion, parsley, lemon juice, salt, pepper, paprika, bread crumbs, egg, water, frozen peas with cream sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059281 (may not work)