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• 1/2 cup peeled shrimps, chopped fine
• 1/2 cup shrimp liquor (extracted from pounded heads)
• 1 small onion, chopped fine
• 1/2 cup sliced ripe tomatoes
• 2 cups mashed, boiled potatoes
• salt and pepper to taste
• bread crumbs
• 2 beaten eggs

Saute onions in about 2 tablespoons fat. When onions are tender, add tomatoes. Cover and let simmer until tomato skin curls up and mixture is quite thick. Add shrimps and shrimp liquor and continue simmering until shrimps are cooked.

Add mashed potatoes and salt and pepper to tast and paprika, if desired. Continue cooking, stirring now and then to avoid burning, until mixture is quite dry. Remove from pan and cool.

Shape into oval croquettes the size of chicken eggs, roll in beaten egg, then in bread crumbs. Roll in egg again and fry in lightly greased frying pan, rolling each round so it will brown evenly with the aid of a pancake turner.