Shrimp and Rice Croquettes

Total Time
20 mins
8 mins

An old Southern recipe posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate.

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  • 1 cup uncooked rice
  • 1 tablespoon butter (If subbing margarine, not tub or spread product)
  • 2 eggs, slightly beaten
  • 4 cups cooked shrimp, finely minced
  • cracker crumb (fine bread crumbs may be substituted)
  • 1 egg, beaten
  • oil (for frying) or fat (for frying)


  1. Cook rice in rapidly boiling salted water until tender, about 20 minutes.
  2. Drain thoroughly and add butter while rice is still hot.
  3. Cool slightly; add shrimp and two eggs.
  4. Season to taste and roll into balls or cylinders.
  5. Dip in cracker crumbs, then into beaten egg, and again into crumbs.
  6. Heat oil or fat to 375F and fry until brown.