Best Shrimp And Rice Croquettes Recipes

SHRIMP AND RICE CROQUETTES

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

Ingredients

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

SHRIMP AND RICE CROQUETTES WITH AIOLI

Shrimp and Rice Croquettes with Aioli image

Now I love shrimp and this recipe here is something that I wouldn't mind trying.

Provided by Jamallah Bergman

Categories Seafood

Number Of Ingredients 19

Ingredients

AIOLI
2 egg yolks
1 Tbsp prepared mustard
5 clove garlic
3/4 c olive oil
1 Tbsp fresh lemon juice
1/2 tsp salt and pepper
CROQUETTES
1/2 c rice
1 Tbsp butter
2 c minced cooked shrimp
1/2 c finely chopped green onions
2 Tbsp fresh lemon juice
house seasoning*
3 Tbsp all purpose flour
2 eggs,lightly beaten
breadcrumbs or cracker crumbs
1 1/2 c vegetable oil
LOOK FOR HOUSE SEASONING RECIPE IN MY RECIPE BOX

Steps:

1. For the aioli: Combine the eggs yolks,mustard and garlic in the bowl of a food processor. Start the machine and add 1/2 cup of the oil in a fine stream. Add the lemon juice,salt and pepper, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
2. For croquettes: Cook the rice in 1 cup boiling salted water for 20 minutes or until done. Add the butter while the rice is still hot. Add the shrimp,onion,lemon juice and House Seasoning to taste. Stir in the flour and eggs. Refrigerate this mixture for 2 hours.
3. Shape the rice mixture into patties and coat with bread or cracker crumbs. Heat the oil in a 10 inch cast iron skillet. Oil should be hot but not smoking. Fry the croquettes over medium-high heat until nice and golden brown on both sides. Drain on paper towels. Serve with Aioli.

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