Long before the term "foodie" was coined, Elle was one in the making. And to honor requests from viewers, she's re-imagined Shrimp Creole, with the end result being Shrimp Creole Rice Balls. Yes, the bowl is now a ball.
Easily going from appetizer to entree, don't twiddle your thumbs on this one. After all, it's fresh and easy and even light on the wallet.
...to good food
Shrimp Creole Rice Balls
1/2 c Arborio rice
1 1/2 c shrimp stock
1 1/2 T tomato paste
1 1/2 T Cajun spice
1/4 t sea salt
7 oz. *wild shrimp (40-50 count) diced
1/4 c finely chopped bell pepper
1/4 c finely chopped shallot
2 t Cajun spice
1/4 t sea salt
4 T grapeseed oil
2 large eggs
2 T oat flour
1 c finely ground panko bread crumbs
c=cup; T=tablespoon; t=teaspoon
Add the first 5 ingredients to a medium pot. With the lid partially off, cook 15 to 20 minutes or until rice is tender. Remove from heat and transfer rice to an airtight container and refrigerate.
Meanwhile, set a skillet over medium-high heat and add oil. Once it begins to shimmer, add bell peppers, shallots, shrimp and spices. Stir often and cook until shrimp are slightly pink. Transfer shrimp, shallots and bell peppers to a covered dish and refrigerate, reserving the flavored oil for plating.
To prepare rice balls, mix shrimp, shallots and peppers with rice.
Preheat oven to 375 degrees Fahrenheit.
Using 2 dredging dishes, place flour and eggs in one and stir well. Add panko bread crumbs to the other. Working with wet hands, form rice mixture into 12 equal balls. First, roll each in flour-egg mixture, then panko bread crumbs. Next, transfer battered rice balls to a parchment lined pan and mist all sides with oil.
Bake Creole rice balls 15 minutes. Remove from oven and turn each ball over. Return pan to oven and bake an additional 15 to 20 minutes or until desired browning has occurred.
Transfer to a serving platter and enjoy. Yields 12 pieces.
For best results, make sure rice is extremely cold, before prepping. Also, when plating, drizzle the Cajun oil onto Creole Shrimp Rice Balls just before serving.
This dish can definitely accommodate vegetarians. Simply omit the shellfish.
Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.
*Wild seafood may also be labeled American.
This recipe was originally aired on WREG Monday, February 15, 2016. For even more fresh and easy dinner ideas, visit here anytime.