Shrimp and Rice Fritters With Red Pepper Mayonnaise


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


For fritters: 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 2-½-inch patties. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the fritters in batches and cook 2-½ to 3 minutes on each side, or until browned. Drain on paper towels. Add oil as needed and repeat.

For 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.

-Josephine D. Piro, Easton, Pennsylvania

Cooking & Recipes


Makes about 24.

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