Shrimp And Rice Croquettes With Aioli Recipes

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SHRIMP AND RICE CROQUETTES



Shrimp and Rice Croquettes image

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

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)

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

DEEP-FRIED PRAWN AND RICE CROQUETTES



Deep-Fried Prawn and Rice Croquettes image

I started making these when I was a student. I love the combination of prawns, rice, and creamy white sauce.

Provided by ZAYO

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 53m

Yield 8

Number Of Ingredients 16

2 tablespoons butter
½ onion, finely chopped
4 ounces peeled shrimp, chopped
2 tablespoons all-purpose flour
1 tablespoon white wine
½ cup milk
2 tablespoons milk
2 cups cooked rice
1 tablespoon grated Parmesan cheese, or more to taste
1 teaspoon chopped fresh dill, or more to taste
1 teaspoon salt
ground black pepper
vegetable oil for frying
3 tablespoons all-purpose flour, or as needed
1 egg
½ cup bread crumbs

Steps:

  • Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened and browned, about 5 minutes. Add shrimp; cook and stir until opaque, 1 to 2 minutes. Stir in 2 tablespoons flour and white wine. Pour in milk gradually, stirring constantly with a wooden spoon; cook until white sauce thickens, 3 to 5 minutes.
  • Remove white sauce from heat. Stir in rice until evenly mixed. Add Parmesan cheese, dill, salt, and black pepper. Cool until mixture is easily handled, about 15 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place 3 tablespoons flour in a shallow bowl. Whisk egg in a small bowl. Spread bread crumbs on a plate.
  • Form rice mixture into 8 equal balls. Roll 1 ball in flour, dip in beaten egg, and coat with bread crumbs. Repeat with remaining balls.
  • Deep-fry in hot oil until golden brown, about 3 minutes.

Nutrition Facts : Calories 182.2 calories, Carbohydrate 21.5 g, Cholesterol 54.2 mg, Fat 7.5 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 2.9 g, Sodium 412 mg, Sugar 1.7 g

CINDY'S SHRIMP AND CRAB CROQUETTES



Cindy's Shrimp and Crab Croquettes image

Provided by Food Network

Categories     appetizer

Time 3h10m

Yield 4 servings

Number Of Ingredients 32

2 cups water
1 cup long-grain rice (recommended: Zatarain's)
4 tablespoons butter
1 pound fresh shrimp, peeled, deveined and finely chopped
8 ounces crabmeat
1 cup finely chopped green onions
1/2 cup finely chopped seeded jalapenos
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Essence, recipe follows
1/2 cup all-purpose flour
4 eggs, lightly beaten
Vegetable oil or peanut oil for frying
White saltine cracker crumbs
Garlic Aioli, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 egg yolks
2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard
10 cloves garlic
1 1/2 cups extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

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.

ULTIMATE SHRIMP-CRAWFISH-CRAB CROQUETTE BURGER WITH GARLIC AIOLI



Ultimate Shrimp-Crawfish-Crab Croquette Burger with Garlic Aioli image

Provided by Food Network

Categories     main-dish

Time 1h13m

Yield 8 servings

Number Of Ingredients 43

4 egg yolks*
2 tablespoons Creole mustard
10 cloves fresh garlic, chopped
1 1/2 cups extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup long-grain rice (recommended: Zatarain's)
4 tablespoons butter
1/2 cup all-purpose flour
4 eggs, lightly beaten
1 cup finely chopped green onions
1/2 cup finely chopped seeded jalapenos
1 pound fresh shrimp, peeled, deveined and chopped
8 ounces crawfish tail meat, chopped
8 ounces crabmeat
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Emeril's Essence Creole Seasoning, recipe follows
Saltine cracker crumbs
Vegetable oil, for frying
Shiner Bock Beer Bread, recipe follows or 8 French bread rolls
8 slices Monterey Jack cheese with jalapeno, shredded iceberg lettuce, sliced tomatoes, sliced red onion, sliced pickles and/or pickled jalapenos for garnish
Spicy potato chips
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 package rapid rise dry yeast
1/4 cup warm water (110 degrees F)
1/4 cup honey
4 cups all-purpose flour, plus 1 1/2 cups
1 teaspoon salt
1/4 cup vegetable oil
One 12-ounce Shiner Bock Beer, at room temperature (or your favorite beer)
2 eggs, beaten
1 stick butter, melted

Steps:

  • For the aioli, 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, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
  • For the croquettes, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done. Add the butter while the rice is still hot. In a mixing bowl, stir flour and eggs to make a light batter. Add rice, green onions and jalapenos; mix well. Add shrimp, crawfish, crabmeat, lemon juice and seasonings. Combine until incorporated but DO NOT OVERMIX to not break up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours.
  • Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.) Heat oil in a 10-inch iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over medium to medium-high heat until golden brown on both sides. Drain on paper towel. Season with a sprinkle of salt.
  • Grill halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos. Top with other half roll. Serve with your favorite spicy potato chips.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • In a large non metal mixing bowl, dissolve yeast with warm water, add honey and stir. Allow yeast to activate and begin to bloom. Add 4 cups flour, salt, oil, beer and beaten eggs.
  • Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it "comes back" when pushed with your finger. Place dough in a lightly oiled bowl, roll dough to coat, cover with plastic wrap and put in a warm place until doubled in size.
  • When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into 8 to 12 (3-inch) rolls. Smooth, place on baking sheets and brush with melted butter. Cover with plastic wrap and allow to rise a second time until doubled in size.
  • Preheat oven to 350 degrees F. Bake for 30 to 35 minutes. Remove from oven, brush with melted butter and cover with waxed paper until cooled.

SALT-AND-PEPPER SHRIMP WITH AIOLI



Salt-and-Pepper Shrimp with Aioli image

Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 9

2 garlic cloves
3 large egg yolks, room temperature
1/2 teaspoon Dijon mustard
Coarse salt
1/4 cup canola oil
Juice of 1 lemon
1/2 cup extra-virgin olive oil
1 1/2 pounds (24 to 30) large shrimp
Freshly ground pepper

Steps:

  • Make aioli: Pulse garlic in the bowl of a food processor until it is finely chopped. Add egg yolks and mustard, and season with salt; process until mixture is blended. With machine running, add half the canola oil, a few drops at a time, until mixture is emulsified. Add 4 teaspoons lemon juice. With machine running, add remaining canola oil and the olive oil. Season with salt and lemon juice. Transfer to a bowl; refrigerate, covered, up to 2 days.
  • Season shrimp with pepper. Place a large cast-iron skillet over medium heat; lightly cover bottom with salt. Arrange half the shrimp in a single layer. Place a pan on top as a weight; cook 2 minutes. Remove top pan, and turn shrimp; cook until they are pink, about 1 1/2 minutes. Transfer to a plate; wipe pan with a dry paper towel. Repeat with remaining shrimp. Serve with aioli.

SHRIMP AND RICE CROQUETTES WITH AIOLI



Shrimp and Rice Croquettes with Aioli image

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

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

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.

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Top Asked Questions

How to make lemon aioli sauce for shrimp?
How to Make Lemon Aioli Sauce: In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine. Recipe Notes *You can use a food processor to chop the shrimp]
What's the recipe for shrimp and crab croquettes?
Directions Bring 2 cups salted water to a boil in a medium pot. In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Fry the croquettes until golden brown on both sides.
How long to cook garlic butter shrimp and rice?
Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic. Stir in the shrimp and cook for 2 minutes, or until they turn pink, stirring frequently. Add prepared rice to the skillet and mix until well combined.
When to add shrimp to one Pan shrimp and rice?
Add the shrimp at the very end. Even large shrimp cooks very quickly. That's why in this shrimp rice dish, it's best to add the shrimp once the rice is pretty much cooked. Uncover the pan and add the shrimp, nestling it slightly into the rice.

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