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SEAFOOD RECIPESSHRIMP Recipes pg 3 >  Shrimp & Rice Patties


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“Rice to the Rescue!” Recipe Contest Winner - Daljeet Singh
Yield: Makes 6 servings*



    • 1 cup chopped cilantro leaves
    • 1 (16-ounce) container light sour cream
    • 2 jalapeno peppers, seeded
    • 1½ 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


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  


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