“Rice to the Rescue!” Recipe Contest Winner - Daljeet Singh Yield: Makes 6 servings.

1 cup chopped cilantro leaves 1 (16-ounce) container light sour cream 2 jalapeno peppers, seeded 1 1/2 teaspoons salt, divided 3 cups cooked medium or long grain rice 1 pound medium shrimp, peeled and deveined 1 cup chopped green onions 1/2 teaspoon pepper 2 tablespoons olive oil   Combine cilantro, sour cream, jalapenos and 1/2 teaspoon salt in food processor and puree until smooth. Spoon into bowl; refrigerate. Combine rice, shrimp, green onions, remaining salt and pepper in food processor (do not wipe clean); pulse until texture is coarse. Shape into 12 patties*, about 3 inches in diameter. Heat oil in large nonstick skillet over medium heat. Add 6 patties and cook 2 to 3 minutes on each side or until lightly golden; remove. Cook remaining patties, using additional oil, if needed. Serve with sauce and lime wedges, if desired.

Meal Part: Appetizers, Snacks, Main Dish   Main Ingredient: Fish/Seafood   Cuisine Type: American

Nutrition Facts Calories 320   % Daily Value* Total Fat 12g Cholesterol 140mg Sodium 780mg Total Carbohydrate 35g Dietary Fiber 3g Protein 20g

*May be shaped into 24 (2-inch diameter patties) for hors d’oeuvres.