Shrimp croquettes

Garnaalkroketten, or shrimp croquettes, are a Flemish specialty built around grey shrimps (Crangon crangon) brought in by local fishermen. The traditional approach has the shrimp cooked right on the boat and then peeled by hand. For the croquettes to be authentic, at least 30% of the filling must be shrimp. After peeling, the heads and shells are turned into a thick bisque, which forms the base of the filling and is bound with a roux made from flour and butter.

Shrimp appear in Flemish records as early as the 12th century, where they served as a protein source, especially for poor medieval fishing families. In 1850, new docks with stairs were built in Ostend, allowing fishing boats to approach more easily. These staircases also let fishermen sell their leftovers as a small measure against poverty, an early version of what is now called a fish ladder (Vistrap). The arrival of railway lines let fishermen supply inland areas. The practice of cooking shrimp on the ship began after 1885 to keep the catch fresh. The fishing industry grew through the 19th century, with fish auctions linking fishermen and buyers; Ostend got a circular auction building in 1879. As tourists arrived by train, tasting fish became a tourist attraction. The first known shrimp croquette recipe likely appeared in 1914, published by Ghent chef Philippe Cauderlier in his book *Het spaarzame keukenboek* (The Thrifty Kitchen Book).

Ostend hosts an annual Shrimp Croquette Festival, where eleven restaurants compete for the title of Best Ostend Shrimp Croquette. Two awards are given: the People’s Choice Award, decided by festival-goers, and a prize from a professional jury. To be eligible, the shrimp must be fresh, hand-peeled, and caught in the North Sea. The croquette itself needs to be crunchy and crisp with a good texture. A cylindrical shape is preferred, as it helps keep the shrimp intact. Finally, fresh frying oil is required to ensure a pure flavor.