|Milk||1 Cup (16 tbs)|
|Cooked shrimp||1 Cup (16 tbs), shelled|
|Ground black pepper||To Taste|
|Lemon juice||1⁄2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Dry breadcrumbs||1 Cup (16 tbs)|
|Egg whites||2 , beaten|
|Oil||1 Cup (16 tbs) (For Deep Frying)|
Heat the butter, stir in flour and add milk gradually, stirring until a thick sauce is formed.
Season with salt, pepper, lemon juice and Worcestershire sauce.
Transfer mixture to a shallow flat dish and refrigerate until quite firm.
Form 4 cylinders, about 3" long and 1" in diameter.
Roll each cylinder in breadcrumbs, then in the egg whites and again in the breadcrumbs.
Heat oil for deep frying and fry the croquettes in hot oil for 3 to 5 minutes.
Drain on paper towels.