Saturday, February 16, 2013

Pineapple Shrimp Fritters

  Just in time for Lent, this recipe is a twist on a traditional crabcake, using chopped shrimp and rice. If you have rice leftover from something else, this would be a great way to use it.  White or brown rice will both work. Pineapple adds a tropical flair for February days, which can be dreary.

1 lb cooked shrimp (tails removed, deveined), chopped in small pieces
8 oz can crushed pineapple, drained
1 tsp seafood seasoning
1 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp pepper
2 cloves finely minced garlic
3 cups cooked rice
1/2 cup mayo
1/2 cup seasoned bread crumbs
1/4 cup olive oil

  Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper.

  In a large bowl, combine all ingredients. Form into 12 equal size patties. Place on prepared baking sheet. Drizzle fritters with olive oil (if you have a spray bottle, even better). Bake for 20 minutes.