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.