Shrimp croquettes (Croquettes de crevettes)

• 1 pound shrimp cooked in the shell (see recipe)
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1/4 cup plus 3 tablespoons flour
• 1/2 teaspoon paprika
• 1 cup milk
• 1/2 cup liquid in which shrimp were cooked
• 2 egg yolks
• 2 tablespoons dry sherry
• 2 cups fine, fresh bread crumbs
• Salt, if desired
• Freshly ground pepper
• Pinch of cayenne pepper
• 1 egg
• 3 tablespoons water
• Oil for deep frying
• Newburg sauce (see recipe), optional

1. Peel and devein the shrimp.
2. Chop them finely.
3. There should be about two cups.
4. Set aside.
5. Melt the butter in a saucepan and add the onion.
6. Cook until wilted, stirring with a wire whisk.
7. Add three tablespoons of the flour and the paprika, stirring.
8. Add the milk and shrimp liquid, stirring rapidly with the whisk.
9. When thickened and smooth, continue cooking about two minutes.
10. Add the chopped shrimp, egg yolks and sherry.
11. Cook briefly about 30 seconds, stirring.
12. Add half of the bread crumbs, salt and pepper to taste and the cayenne.
13. Blend well.
14. Let stand until thoroughly cooled.
15. Divide the mixture into 16 equal portions.
16. Shape each portion into a ball.
17. Roll the balls in the remaining one-quarter cup of flour.
18. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
19. Beat the egg with the water.
20. Roll the croquettes in the egg mixture and then in the remaining bread crumbs.
21. Press to help crumbs adhere.
22. Shake off excess.
23. Heat the oil for deep frying.
24. Add the croquettes a few at a time and cook about four minutes or until golden brown.
25. Serve, if desired, with Newburg sauce.

shrimp, butter, onion, flour, paprika, milk, liquid, egg yolks, sherry, bread crumbs, salt, freshly ground pepper, cayenne pepper, egg, water, sauce

Taken from cooking.nytimes.com/recipes/5829 (may not work)