Belgian shrimp croquettes: a thick bechamel set with North Sea grey shrimps, breaded and fried golden, served with deep-fried parsley and a wedge of lemon.

Crevettes grises, the small North Sea brown shrimp, have been a Belgian and Dutch coastal staple for centuries, peeled by hand by Ostend and Zeebrugge fishing families. The croquette format emerged in 19th-century Belgian brasseries as a way to extend a small catch of shrimp into a substantial first course. Noordzee on Rue Sainte-Catherine standardised the Brussels version: standing-only counter, two-croquette portion, deep-fried parsley garnish.

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