History
The North Sea grey shrimp is Belgium's coastal signature, hand-peeled and folded into a thick velouté. Belgian kitchens serve them as a starter or pub plate; the canonical version uses fishermen's catch from Oostduinkerke and Zeebrugge. Antwerp riverside brasseries like RAS put them on the daily menu when shrimp is good; the dish appears on Michelin-starred plates with refined fillings and crispier shells.
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Common allergens: Crustaceans, Gluten, Dairy, Egg
Make it at home
Ingredients
- 300g hand-peeled North Sea grey shrimp
- 50g butter
- 60g plain flour
- 400ml fish stock
- 100ml whole milk
- 2 egg yolks
- Pinch of grated nutmeg
- 1 tbsp finely chopped parsley
- Salt, white pepper, lemon zest
- 100g plain flour for coating
- 2 eggs, beaten
- 150g panko breadcrumbs
- Vegetable oil for deep frying
Method
- Melt the butter in a heavy pan over low heat.
- Whisk in the flour and cook the roux for 2 minutes.
- Whisk in the fish stock and milk gradually, building a very thick béchamel over 8 to 10 minutes.
- Off the heat, beat in the egg yolks, nutmeg, parsley, lemon zest, salt and pepper.
- Fold in the shrimp gently to keep them intact.
- Spread the mixture into a tray to 2cm depth. Cover and chill for at least 2 hours.
- Cut into 12 logs. Roll each in flour, then egg, then panko.
- Deep-fry at 180C for 3 minutes until deep golden. Serve with fried parsley and lemon.
Tip from the editors. If grey shrimp is unavailable, the dish works with North Atlantic prawns; chop them small to keep the croquettes from bursting.
Where to eat garnaalkroketten
Garnaalkroketten in Antwerp
RAS ★ 4.2
RAS in Antwerp sits on the riverfront on Ernest Van Dijckkaai with a Scheldt terrace listed in the Michelin Guide. Located in Historisch Centrum.
OrderWhatever is in season from the North Sea; the chalkboard rotates with the day's catch.
TipThe Scheldt-facing terrace fills first in summer. Reserve the inside river view for sunset dinners.
Mampoko ★ 4.0
Mampoko in Antwerp on Amerikalei runs all-day brasserie service that starts with breakfast at 08:30 and rolls through brunch and lunch. Located in Het Zuid.
OrderMampoko breakfast with eggs and Belgian charcuterie
TipThe corner terrace opens with the weather. Reserve for Saturday brunch.
Garnaalkroketten in Bruges
Breydel-De Coninck ★ 4.0
Breydel-De Coninck at Breidelstraat 24 in Bruges is a family-run mussel and lobster restaurant, also serving fresh lobster, turbot, sole and eel.
OrderMussels with garlic butter, or eel in green herb sauce.
TipTapas to share and a children's menu for children under 14 are on the card, and meat dishes come from a charcoal oven.
De Stove ★ 4.4
De Stove at Kleine Sint-Amandsstraat 4 in Bruges is a warm ode to Belgian-French gastronomy, with seasonal dishes in an intimate setting full of character.
Cambrinus ★ 4.2
Cambrinus at Philipstockstraat 9 in Bruges is a beer cafe with a selection of twenty beers on tap, from Trappist ales to Lambics, and shareable snacks.
DrinkTwenty beers on tap, from velvety Trappist ales to fruity Lambics
FoodShareable snacks
TipThe kitchen at the cafe is open Wednesday to Sunday from 18:00 to 21:00.
't Nieuw Walnutje ★ 4.0
't Nieuw Walnutje at Walplein 3 in Bruges has been run since 2017 by Glenn and Lynn Vanden Broucke, serving tapas and classic dishes with a modern twist.
OrderThe tapas, or the classic dishes with a modern twist.
TipAt a top location with a beautiful view, it pairs tapas with a fresh beer or a refined glass of wine.
Rock-Fort ★ 4.4
Rock-Fort at Langestraat 15 in Bruges is a bright, elegant bistro whose contemporary seafood cooking rests on North Sea fish and natural wines.
OrderThe grilled langoustines with a dashi umami edge, or raw scallops with green apples and jalapeno.
TipRock-Fort also runs Bar Law, a temporary pop-up concept with day-fresh North Sea fish and sourdough pizzas straight from the oven.
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