1. Blanch the shrimps in boiling salted water for 5 minutes, then drain, peel and set aside.

2. Strain the cooking juice and set it aside.

3. Bring to a boil 250 ml of water with added butter, lemon juice, salt, and zest.

4. Pour in the flour all at once. Mix strongly, scraping the sides well.

5. The dough will come off the bottom of the pan. Let it cool on the work surface.

6. Make a roux with the butter and flour. Pour in the milk and 100 ml of the shrimp cooking juice. Salt, pepper, and let it thicken without stopping stirring.

7. Add the mustard and peeled shrimps, then roll out the dough with a pastry roller.

8. Place the shrimp filling, spaced 2 inches apart, on half of the surface.

9. Fold the dough in half and cut out circles with a glass.

10. Coat the fritters in beaten egg and then breadcrumbs. Fry in a deep fryer and drain on paper towels. Serve warm.