shrimp and rice croquettes with aioli

Name: Shrimp and Rice Croquettes with Aioli
Yield: 4
Ingredients: ## AIOLI; 2 - egg yolks; 1 tablespoon(s) prepared mustard; 5 clove(s) garlic; 3/4 cup(s) olive oil; 1 tablespoon(s) fresh lemon juice; 1/2 teaspoon(s) salt and pepper; ## CROQUETTES; 1/2 cup(s) rice; 1 tablespoon(s) butter; 2 cup(s) minced cooked shrimp; 1/2 cup(s) finely chopped green onions; 2 tablespoon(s) fresh lemon juice; - house seasoning*; 3 tablespoon(s) all purpose flour; 2 - eggs,lightly beaten; - breadcrumbs or cracker crumbs; 1 1/2 cup(s) vegetable oil; ## LOOK FOR HOUSE SEASONING RECIPE IN MY RECIPE BOX

(1 RATING)

36 Pinches

Jamallah Bergman

Atlanta, GA

Updated on Sep 9, 2010

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

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yield 4 serving(s)

Ingredients

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

How To Make shrimp and rice croquettes with aioli

Step 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.

Step 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.
Step 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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