Shrimp Croquettes

3/4 lb frozen, cooked, shelled shrimp
3 tbs shortening
1/3 cup flour
1/2 cup milk
2 tbs finely chopped onion
1 tbs snipped parsley
2 tsp lemon juice
1/4 tsp salt
Dash pepper
Dash paprika
3/4 cup fine dry bread crumbs
1 egg, beaten
2 tbs water
1 8 oz pkg frozen peas with cream sauce
Shortening for deep frying

Defrost shrimp; de-vein if necessary. Chop finely (about 2 cups). Melt 3 tbs shortening. Blend in flour. Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat. Add onions, parsley, lemon juice and seasonings: stir in shrimp. Preheat shortening for deep frying to 350F.

Shape shrimp mixture into 8 cones, about 1/4 cup for each. Roll in crumbs. Combine egg with water. Dip cones in egg mixture; roll in crumbs again. Deep fry a few croquettes at a time in preheated shortening until brown and hot, about 3 minutes. Turn if necessary, for even cooking. Drain on paper towel.

Keep croquettes hot. Prepare peas according to package directions. Spoon cream peas over croquettes.

2 cans (6-1/2 or 7 oz each) tuna, drained and faked, may be used in place of the cooked shrimp.

Makes: 4 servings.

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Cajun Country -- New Iberia, Louisiana