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Shrimp and Rice Croquettes

Impress your guests with the latest must-have app: flavourful croquette appetizers. Shrimp, feta and peas are fused together with short grain rice in an easy to prepare recipe that can be made up to two weeks ahead. This is a must-make recipe for entertaining.

Shrimp and Rice Croquettes




Yield
Makes approximately 30 croquettes.


Ingredients

  • 1 cup (250 mL) U.S. short grain sushi rice
  • 2 cups (500 mL) vegetable broth
  • 1/4 tsp (1 mL) saffron
  • 1 lb (454 g) small raw shrimp, peeled
  • 1 egg, whisked
  • 1 cup (250 mL) frozen peas
  • 1 cup (250 mL) crumbled low fat feta
  •   vegetable oil for frying

Spicy Aioli:

  • 1/4 cup (60 mL) low fat mayonnaise
  • 2 tbsp (30 mL) sambal oelek chili paste

Directions

  1. In a small pot over high heat, bring rice, broth and saffron to a boil, reduce to low and simmer covered for 20 to 25 minutes until tender.
  2. Pulse shrimp 5 to 6 times in a food processor to a chunky paste. Scrape into a large bowl, stir in egg, frozen peas and feta. Mix in hot rice to form a loose but sticky mixture that holds its shape when squeezed.
  3. Lay a sheet of plastic wrap on surface. Shape 1 cup (250 mL) of mixture into loose shaped log at one end of plastic wrap. Wrap plastic around log, shaping and rolling into a firm 1 ½ inch (1 cm) round log. Twist ends in opposing directions to compact log shape. Repeat process two more times with remaining rice mixture. Freeze logs for 1 hour to make firm. Unroll logs and slice into 2 inch (5 cm) long pieces.
  4. Using a deep fry thermometer, heat 2 inches (5 cm) of oil in a large pot to 350°F (180°C), fry 6 to 8 croquettes at a time until golden brown. Keep a lid or foil handy as croquettes will spit and crackle. Fry to a golden brown, about 5 to 7 minutes. Transfer to a paper towel lined tray.

Spicy Aioli:

  1.  In small bowl, combine mayonnaise and chili paste.

Raw croquettes can be made ahead and frozen for up to two weeks. Thaw in fridge before frying.

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