Defrost shrimp; de-vein if necessary. Chop finely (about 2 cups). Melt 3 tbs shortening. Blend in flour. Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat. Add onions, parsley, lemon juice and seasonings: stir in shrimp. Preheat shortening for deep frying to 350F.
Shape shrimp mixture into 8 cones, about 1/4 cup for each. Roll in crumbs. Combine egg with water. Dip cones in egg mixture; roll in crumbs again. Deep fry a few croquettes at a time in preheated shortening until brown and hot, about 3 minutes. Turn if necessary, for even cooking. Drain on paper towel.
Keep croquettes hot. Prepare peas according to package directions. Spoon cream peas over croquettes.
2 cans (6-1/2 or 7 oz each) tuna, drained and faked, may be used in place of the cooked shrimp.
Makes: 4 servings.
Cajun Country -- New Iberia, Louisiana