Rias Altas Bites (Metric)
Customary version of recipe
Yields 8 portions
|Butter (1/2 stick)
|Shrimp, peeled, deveined, and minced (21 to 25 count)
|White pepper, freshly ground
|Nutmeg, freshly grated
|Olive oil, for frying
|Green onions, minced
Line a 2-liter baking dish with plastic, leaving a 2.5 cm. overhang. Melt the butter in a small, heavy saucepan over medium heat and add the flour. Cook, stirring constantly for 3 minutes, until the roux is just beginning to color, then slowly whisk in the milk. Stirr with a woken spoon, scraping the bottom and sides of the pan to prevent sticking, until the mixture thickens, about 4 minutes. Turn the heat to low and simmer, stirring often, for 15 minutes, or until the mixture holds a swirl.
Stir the shrimp into the sauce. Season to taste with the salt, pepper, and nutmeg. Simmer for 1 minute, or until the shrimp turns pink. Remove from the heat and scrape into the plastic-lined baking dish, spread evenly, and smooth the top over. Cover and chill until the mixture is cool and stiff, about 3 hours.
Dampen your knife with warm water and cut the chilled sauce mixture into 2.5 cm. squares. Beat the eggs in a medium shallow bowl and blace the breadcrumbs in another slightly larger shallow bowl. Dip the squares in the egg, then into the breadcrumbs.
Heat the oil in a 25 cm. skillet over medium-high heat to 175°CF. Fry the squares until golden brown, about 1 minute per side. Remove from the pan, drain briefly on paper towels, and serve hot, garnished with minced green onions.
Chefa González-Dopeso for Rias Baixas/Exceptional Albariño from Spain, as presented at the 2006 Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.