SHRIMP & RICE PATTIES WITH CREAMY CILANTRO
 SAUCE
“Rice to the Rescue!” Recipe Contest Winner - Daljeet Singh
Yield: Makes 6 servings*
Ingredients
• 1 cup chopped cilantro leaves
• 1 (16-ounce) container light sour cream
• 2 jalapeno peppers, seeded
• 1 1/2 teaspoons salt, divided
• 3 cups cooked medium or long grain rice
• 1 pound medium shrimp, peeled and deveined
• 1 cup chopped green onions
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
Directions
Combine cilantro, sour cream, jalapenos and 1/2 teaspoon salt in food processor and puree until smooth. Spoon into bowl; refrigerate.
Combine rice, shrimp, green onions, remaining salt and pepper in food processor (do not wipe clean); pulse until texture is coarse.
Shape into 12 patties*, about 3 inches in diameter.
Heat oil in large nonstick skillet over medium heat. Add 6 patties and cook 2 to 3 minutes on each side or until lightly golden; remove. Cook remaining patties, using additional oil, if needed.
Serve with sauce and lime wedges, if desired.
* May be shaped into 24 (2-inch diameter patties) for hors d’oeuvres.
Nutrition Facts
Calories 320
Total Fat 12g
Cholesterol 140mg
Sodium 780mg
Total Carbohydrate 35g
Dietary Fiber 3g
Protein 20g
USA Rice Federation (www.usarice.com)
|
