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Shrimp & Rice Patties with Creamy Cilantro Sauce

Cook Time: 3 minutes

Servings: 6

“Rice to the Rescue!” Recipe Contest Winner - Daljeet Singh (2006)


  1 cup chopped cilantro leaves

  1 (16-ounce) container light sour cream

  2 jalapeno peppers, seeded

  1 1/2 tsp salt, divided

  3 cups cooked medium or long grain rice

  1 lb medium shrimp, peeled and deveined

  1 cup chopped green onions

  1/2 tsp pepper

  2 Tbs olive oil

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Combine cilantro, sour cream, jalapenos and 1/2 teaspoon salt in food processor and puree until smooth(do not wipe clean).

Spoon into bowl; refrigerate. Combine rice, shrimp, green onions, remaining salt and pepper in food processor; 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

Calories 320

Total Fat 12.00g 

Cholesterol 140.00mg 

Sodium 780.00mg 

Total Carbohydrate 35.00g 

Dietary Fiber 3.00g 

Protein 20.00g