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    You are in: Home / Deep-fried / Shrimp and Rice Croquettes Recipe
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    Shrimp and Rice Croquettes

    Average Rating:

    2 Total Reviews

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    • on April 02, 2008

      Well, I guess I had higher hopes for this one. The mixture was very wet and fell apart. I ended up refrigerating for a while so I could fry them. They stayed together but were very bland. Sorry.

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    • on March 20, 2005

      I deep-fried these and served as a starter with a slice of lemon. This would also be a fab appetizer for a party as well. I wasn’t exactly sure what type of cracker crumbs I was to use but presumed that it was saltines. Saltines aren’t available where I live so I used what are called ‘water biscuits’, which was the closest thing I could find, however they aren’t salted and I should have added salt to the recipe to compensate for this. I would imagine bread crumbs would be a good substitute as well. I found the mixture to be quite ‘wet’ for shaping so I put a spoon of the crumbs in my hand and then spooned the mixture over top and put more crumbs over the mixture. It was much easier to mold this way. Servings note: I halved this recipe and it yielded 10 palm size croquettes. The leftovers were great! This will surely be made again. Special thanks from hubby.

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    Nutritional Facts for Shrimp and Rice Croquettes

    Serving Size: 1 (44 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 128.0
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 1.5 g
    Cholesterol 83.1 mg
    Sodium 36.7 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 0.3 g
    Sugars 0.1 g
    Protein 3.9 g

    The following items or measurements are not included:

    cooked shrimp

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