Shrimp and Rice Croquettes

READY IN: 28mins
Recipe by mollypaul

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.

Top Review by hcdspot74

Well, I guess I had higher hopes for this one. The mixture was very wet and fell apart. I ended up refrigerating for a while so I could fry them. They stayed together but were very bland. Sorry.

Ingredients Nutrition

  • 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)

Directions

  1. Cook rice in rapidly boiling salted water until tender, about 20 minutes.
  2. Drain thoroughly and add butter while rice is still hot.
  3. Cool slightly; add shrimp and two eggs.
  4. Season to taste and roll into balls or cylinders.
  5. Dip in cracker crumbs, then into beaten egg, and again into crumbs.
  6. Heat oil or fat to 375F and fry until brown.

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