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Shrimp and Rice Fritters With Red Pepper Mayonnaise

Shrimp and Rice Fritters With Red Pepper Mayonnaise
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Yield: Makes about 24.

Rice Recipe Contest Runner-Up —Josephine D. Piro, Easton, Pennsylvania



  • 2 eggs, separated
  • 1 tablespoon, plus 1 teaspoon seafood seasoning
  • 8 ounces fresh medium shrimp, cooked, peeked, deveined, and chopped or processed
  • 3 cups cooked medium-grain rice
  • 3 to 4 tablespoons canola or vegetable oil, divided


Whisk together egg yolks and 1 tablespoon of seafood seasoning in a medium bowl. Stir in the shrimp and rice. In a separate bowl, whip the egg whites until stiff peaks form. Fold into the rice mixture. Form the mixture into 2-1/2-inch patties. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the fritters in batches and cook 2-1/2 to 3 minutes on each side, or until browned. Drain on paper towels. Add oil as needed and repeat.



  • 2 garlic cloves
  • 1 7-ounce jar roasted red peppers
  • 1-3/4 cups wasabi horseradish mayonnaise


In a food processor, chop the garlic cloves. Add the red peppers and puree. Transfer to a small bowl. Whisk in the mayonnaise and remaining seafood seasoning. Mix well. Serve with fritters.
Updated Thursday, November 16th, 2006

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