Sweet Corn & Shrimp Arancini made with RITZ Crackers



18 servings, 3.5 oz. each

  • Arancini

  • ¾ cup unsalted butter
  • ½ cup all-purpose flour
  • ¾ cup whole milk
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 cups prepared Arborio rice
  • 1¼ cups canned sweet corn, drained
  • 1¼ cups chopped cooked shrimp
  • ¼ cup grated Parmesan cheese
  • 2 eggs

  • RITZ Coating

  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup crushed RITZ Crackers
  • ½ cup panko bread crumbs

  • Lemon Butter Sauce

  • 1¼ cups heavy cream
  • 4 egg yolks
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. salt
  • ¼ tsp. granulated garlic
  • ⅛ tsp. ground red pepper (cayenne)

Nutrition per serving

Calories360 Total fat25 gSaturated fat11 gTrans fat0.5 gCholesterol145 mgSodium470 mgCarbohydrate27 gDietary fiber1 gProtein8 gVitamin A20 %DVVitamin C0 %DVCalcium6 %DVIron10 %DV

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.

© Mondelēz International group