Rias Altas Bites is a riff on a classic Spanish croqueta, fried croquettes made with stiff breaded béchamel. The crispy squares are made with a thick béchamel into which shrimp are stirred. 

Ingredients

¼ cup (½ stick) butter

½ cup all-purpose flour

2 cups whole milk

¾ cup peeled, deveined, and minced shrimp

(21 to 25 count)

½ teaspoon salt

¼ teaspoon freshly ground white pepper

Pinch freshly grated nutmeg

2 large eggs, beaten

½ cup olive oil, for frying

2 tablespoons minced green onions

Method 

1. Line a 2-quart (2 liter) baking dish with plastic, leaving a 1-inch (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. 

2. Stir with a wooden 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.

3. 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.

4.. Dampen your knife with warm water and cut the chilled sauce mixture into 1-inch (2.5 cm) squares. Beat the eggs in a medium shallow bowl and place the breadcrumbs in another slightly larger shallow bowl. Dip the squares in the egg, then into the breadcrumbs.

5.. Heat the oil in a 10-inch (25 cm) skillet over medium-high heat to 350°F (175°C). 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. Adapted from a recipe by Chefa González-Dopeso

Tips 

The mixture is cooled until stiff enough to cut into squares, then coated with breadcrumbs and fried in olive oil.