bars
close
Sweet Corn & Shrimp Arancini made with RITZ Crackers

Sweet Corn & Shrimp Arancini made with RITZ Crackers

Facebook Email Print

INGREDIENTS

18 servings, 3.5 oz. each


  • Arancini
  • 3/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3/4 cup whole milk
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cups prepared Arborio rice
  • 1-1/4 cups canned sweet corn, drained
  • 1-1/4 cups chopped cooked shrimp
  • 1/4 cup grated Parmesan cheese
  • 2 eggs

  • RITZ Coating
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup crushed RITZ Crackers
  • 1/2 cup panko bread crumbs

  • Lemon Butter Sauce
  • 1-1/4 cups heavy cream
  • 4 egg yolks
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. salt
  • 1/4 tsp. granulated garlic
  • 1/8 tsp. ground red pepper (cayenne)

Nutrition per serving

  • Calories

    360

  • Total fat

    25 g

  • Saturated fat

    11 g

  • Trans fat

    0.5 g

  • Cholesterol

    145 mg

  • Sodium

    470 mg

  • Carbohydrate

    27 g

  • Dietary fiber

    <1 g

  • Sugars

    2 g

  • Protein

    8 g

  • Vitamin A

    20 %DV

  • Vitamin C

    0 %DV

  • Calcium

    6 %DV

  • Iron

    10 %DV

DIRECTIONS

Arancini: Melt butter in heavy medium saucepan on medium heat. Stir in flour; cook 1 to 2 min., stirring constantly to create a light golden roux. Whisk in milk, salt and pepper. Bring to simmer. Cook on medium-low heat 5 to 7 min. or until thickened, whisking constantly. Remove from heat.

Mix in rice, corn, shrimp, cheese and eggs. Cool slightly. Refrigerate at least 1 hour.

Portion mixture into 36 (1-ounce) balls.

RITZ Coating: Coat each rice ball with flour, dip in eggs, then in combined cracker and bread crumbs. Arrange on sheet pan; cover. Freeze at least 1 hour before frying.

When ready to serve, cook frozen arancini in 350°F deep fryer 2 min. or until golden brown.

Lemon Butter Sauce: Meanwhile, bring cream to boil in small saucepan. Remove from heat and whisk in remaining ingredients until blended. Cover to keep warm.

For each serving: Serve 2 arancini with 1-1/2 oz. Lemon Butter Sauce.