Shrimp And Rice Fritters Recipes

SHRIMP FRITTERS

Steps:

• Coarsely chop shrimp, set aside.
• Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
• Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
• Pour oil to a depth of 5 inches into a Dutch oven.
• When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
• Drain fritters on paper towels.

ISLAND SHRIMP AND RICE

Steps:

• Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
• Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
• Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

CRUNCHY SHRIMP FRITTERS

Steps:

• Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
• Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
• Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.

SHRIMP FRITTERS WRAPPED IN LETTUCE AND HERBS

Steps:

• In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.
• In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.

SHRIMP AND SHALLOT FRITTERS

Steps:

• Place eggs, fish sauce and rice wine/sherry in a bowl, add 100ml cold water and beat well.
• Beat in rice flour to form a smooth batter.
• Let stand 10-15 minutes, then stir in shallots, shrimps and chillies.
• Shallow fry, by dropping tablespoons of mixture into large pan.
• Turning until golden, 2 minutes on each side.
• Mix all salsa ingredients together and serve with fritters.

SHRIMP AND SWEET POTATO FRITTERS

Steps:

• Peel the sweet potato and cut it into flat, skinny sticks about 2 inches long, 1/4 inch wide, and 1/8 inch thick. (Think of them as short lengths of very thick fettuccine.) It is okay if the sticks are not all the same length, or if they come out a little rough looking.
• In a large bowl, dissolve the slaked lime paste in the water. Add the sweet potato sticks and set aside to soak for 4 hours.
• Pour oil to a depth of 1 1/2 inches into a wok or a 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.) Put a wire rack on a baking sheet and place the baking sheet next to the stove.
• While the oil is heating, make the batter. In a bowl, stir together the all-purpose flour, rice flour, salt, and turmeric. Use a rubber spatula to gradually stir in the water to make a smooth, thick batter. Drain the sweet potato and add to the batter, mixing to coat well. The batter will seem gluey.
• Fry the fritters in batches to avoid crowding them in the pan. Using 2 large metal spoons, scoop up about 1/4 cup of the batter into 1 spoon and flatten it with the back of the second spoon. Arrange 3 shrimp on top, pressing them gently into the batter to ensure they stick. Lower the spoon just to touch the oil, and then use the second spoon to slide the fritter gently into the hot oil. Fry the fritters, turning once, for 5 to 6 minutes, or until they are crisp and golden orange and the potatoes are cooked through. Use a skimmer or slotted spoon to transfer the fritters to the rack to drain.
• Before serving, use kitchen scissors to cut the fritters into quarters, making sure that each piece gets some shrimp. Serve with the vegetable garnish plate and dipping sauce. To eat, tear a piece of lettuce roughly the size of your palm, top with a piece of fritter, add cucumber slices and a few herb leaves, shape into a bundle, and dunk into the dipping sauce.
• Vietnamese cooks often use shell-on small shrimp in foods because the shells contribute fragrance and crunch. Small white shrimp (61 to 70 shrimp per pound), which have very thin shells, are ideal. You will find them at Asian and Latin markets. For the crepe recipes on pages 274 and 277, you may peel the shrimp first if you don't like the idea of chewing on the shells. Be sure to leave the shells on when making these sweet potato fritters, however, or they will dry out. For details on trimming the feet and tail, see page 115.

PRESSURE-COOKER PAPRIKA SHRIMP AND RICE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 2 tablespoons oil. When oil is hot, cook and stir onion and pepper until crisp-tender, 4-5 minutes. Remove and keep warm., Toss shrimp with granulated garlic, paprika and pepper flakes. Add remaining 3 tablespoons oil to pan. When oil is hot, add shrimp. Cook and stir until shrimp turn pink, 5-6 minutes. Remove and keep warm. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Stir in rice., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Stir in tomatoes, shrimp and reserved pepper mixture; heat through. Top with basil; serve with lemon wedges.

SHRIMP FRIED RICE

Steps:

• Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
• Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
• Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
• Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
• Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.