SHRIMP AND RICE CROQUETTES

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Shrimp and Rice Croquettes image

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

1 cup uncooked rice
1 tablespoon butter (If subbing margarine, not tub or spread product)
2 eggs, slightly beaten
4 cups cooked shrimp, finely minced
cracker crumb (fine bread crumbs may be substituted)
1 egg, beaten
oil (for frying) or fat (for frying)

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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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #appetizers     #lunch     #side-dishes     #snacks     #eggs-dairy     #rice     #seafood     #american     #southern-united-states     #shrimp     #eggs     #deep-fry     #dietary     #pasta-rice-and-grains     #shellfish     #technique

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