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SHRIMP & RICE PATTIES WITH CREAMY CILANTRO SAUCE

“Rice to the Rescue!” Recipe Contest Winner - Daljeet Singh
Yield: Makes 6 servings*
 

Ingredients

• 1 cup chopped cilantro leaves
• 1 (16-ounce) container light sour cream
• 2 jalapeno peppers, seeded
• 1½ teaspoons salt, divided
• 3 cups cooked medium or long grain rice
• 1 pound medium shrimp, peeled and deveined
• 1 cup chopped green onions
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
 

Directions

Combine cilantro, sour cream, jalapenos and 1/2 teaspoon salt in food processor and puree until smooth. Spoon into bowl; refrigerate.

Combine rice, shrimp, green onions, remaining salt and pepper in food processor (do not wipe clean); pulse until texture is coarse.

Shape into 12 patties*, about 3 inches in diameter.

Heat oil in large nonstick skillet over medium heat. Add 6 patties and cook 2 to 3 minutes on each side or until lightly golden; remove. Cook remaining patties, using additional oil, if needed.

Serve with sauce and lime wedges, if desired. 

* May be shaped into 24 (2-inch diameter patties) for hors d’oeuvres.
 

Nutrition Facts
Calories 320   
Total Fat 12g 
Cholesterol 140mg 
Sodium 780mg 
Total Carbohydrate 35g 
Dietary Fiber 3g 
Protein 20g  
 

USA Rice Federation (www.usarice.com)