RICE CROQUETTES
As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some - like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 16 croquettes.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.
Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 452mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
SHRIMP AND RICE CROQUETTES
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
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 CROQUETTES WITH CREAMED GREEN PEAS
Provided by Trisha Yearwood
Categories appetizer
Time 1h15m
Yield 20 servings
Number Of Ingredients 15
Steps:
- For the shrimp croquettes: Melt the butter in a medium skillet over medium-high heat. Add the shallot and saute until softened, about 4 minutes. Use a wire whisk to stir in the flour. Cook for 1 minute, and then add the shrimp. Stir in the milk and cook until the mixture is very thick, stirring constantly for 1 minute. Remove from the heat and add the lemon juice and some salt and pepper.
- Allow the croquette mixture to cool completely before shaping into small meatball-sized balls. Place the breadcrumbs in a shallow dish. Mix the beaten eggs with 2 tablespoons water. Double coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again. Place each coated croquette on a baking sheet. Cover the croquettes and set them aside.
- For the creamed green peas: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook until smooth and lightly browned, about 1 minute. Slowly whisk in the milk and continue cooking on medium heat, stirring often. Season with salt and pepper. Cook until the mixture is smooth and thick, about 6 minutes. Stir in the peas, and keep warm while you fry the croquettes.
- Heat the oil to about 375 degrees F in a deep, heavy pot. Preheat the oven to 150 degrees F.
- Add the croquettes to the hot oil in batches, making sure not to crowd the pan. Cook until golden brown, about 3 minutes. Drain the croquettes on paper towels, sprinkle with salt, and keep warm in the oven as you fry the remaining croquettes. Make sure the oil returns to 375 degrees F before cooking the next batch, or they will be heavy and greasy.
CINDY'S SHRIMP AND CRAB CROQUETTES
Steps:
- Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
- In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
- Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
- Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
- Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.
SHRIMP AND RICE CROQUETTES WITH AIOLI
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
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.
SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 45m
Yield 16 croquettes
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
- Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
- When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
- Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
- Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
- Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
- Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 306 milligrams, Sugar 2 grams, TransFat 0 grams
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