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Source: USA Rice Federation

Shrimp and Rice Patties With Creamy Cilantro Sauce
Our shrimp and rice patties are a lovely, light meal and if you double the number and make smaller patties, you can serve these as hors d’oeuvres.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 5 to 7 minutes
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2 cups (one 16-ounce container) light sour cream
1 cup chopped cilantro leaves
2 jalapeno peppers, seeded and coarsely chopped
1 1/2 teaspoons salt
3 cups cooked medium-or long-grain rice
1 pound medium shrimp, peeled and deveined
1 cup coarely chopped green onions
1/2 teaspoon pepper
2 tablespoons olive oil
Lime wedges, for garnish (optional)

In the bowl of a food processor fitted with the metal blade, process the sour cream, cilantro, jalapenos and 1/2 teaspoon of the salt until smooth. Spoon into a bowl, cover, and refrigerate. (Do not wash the bowl of the food processor.)

Put the rice, shrimp, green onions, remaining teaspoon of salt and the pepper in the food processor and pulse until the texture is coarse. Shape into 12 patties, each about 3 inches in diameter.

Heat the oil in large nonstick skillet over medium heat. Cook about 6 patties at a time for 2 to 3 minutes on each side or until lightly golden. Drain on paper towels while cooking the remaining patties. Use more oil, if needed.

Serve warm with the sauce and lime wedges, if desired.

Per Serving: 320 calories; 12 g fat; 780 mg sodium; 35 g carbohydrate; 3 g fiber; 20 g protein

Courtesy "Rice to the Rescue!" Recipe Contest Winner: Daljeet Singh

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