New England Rice and Shrimp Fritters

Gail Bellamy

Yield: 24 servings.

BATTER:
6 cups flour
6 eggs
1/4 cup olive oil
1/4 cup melted butter
2 Tbsp. Old Bay® Seasoning
as needed, salt
2 limes, juiced
3 cups sparkling water

Blend all ingredients in a processor or blender. Refrigerate at least 4 hours.

FILLING:
1/2 cup butter
1 1/2 cups onions, diced
2 cups celery, diced
3 cups salad shrimp
2 quarts 1 1/2 cups rice, cooked
as needed, salt
as needed, pepper
as needed, cooking oil
for garnish, as desired, lemon or lime wedges
for dipping, as desired, prepared cocktail sauce

For filling: Sautè onions and celery in butter until soft. Add shrimp and rice; stir until combined. Season to taste.

For fritters: Cool filling mixture and fold into batter. Heat oil to 350°F. Fry 2 oz. fritters in oil until golden brown. Serve with lemon or lime wedges, or cocktail sauce.