this recipe was prompted by a need to use up some leftover cilantro. credit for the recipe goes to the back of the Lundberg organic long grain rice bag. don’t know about you but some of my best recipes come from the back of packaging!!
Combine 1 C Cilantro, 16 oz of sour cream ( I used yogurt ) 2 jalapeno’s seeded ( i used serrano’s unseeded ) some salt in a food processor and blend until smooth ( I used my blender) Pour into a bowl and chill. In unwashed food processor – combine 1lb shrimp ( peeled and deveined) 3 cups cooked brown rice, 1 C green onions, some salt and pepper – pulse until texture is coarse. Shape into 12 patties. Heat skillet, add oil and patiently fry until crispy ( I say patiently because w/ patties i consistently want to rush these…they are super when they are crispy golden brown. ) Top with sauce, squeeze lime on them if you are like me and love lime. I think this would be swell with a cold summery black bean salad.