SHRIMP AND RICE CROQUETTES
An old Southern recipe posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate.
Provided by Molly53
Categories Lunch/Snacks
Time 28m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice in rapidly boiling salted water until tender, about 20 minutes.
- Drain thoroughly and add butter while rice is still hot.
- Cool slightly; add shrimp and two eggs.
- Season to taste and roll into balls or cylinders.
- Dip in cracker crumbs, then into beaten egg, and again into crumbs.
- Heat oil or fat to 375F and fry until brown.
Nutrition Facts : Calories 128, Fat 3.4, SaturatedFat 1.5, Cholesterol 83.1, Sodium 36.7, Carbohydrate 19.5, Fiber 0.3, Sugar 0.1, Protein 4
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