Ingredients

serves 4

　　

Aioli

2 egg yolks

　　1 tablespoon prepared mustard

　　5 cloves garlic

　　3/4 cup olive oil

　　1 tablespoon fresh lemon juice

　　1/2 teaspoon salt

　　1/2 teaspoon pepper

　　

Croquettes

1/2 cup rice

　　1 tablespoon butter

　　2 cups minced cooked shrimp

　　1/2 cup finely chopped green onions

　　2 tablespoons fresh lemon juice

　　The Lady’s House Seasoning

　　3 tablespoons all-purpose flour

　　2 eggs, lightly beaten

　　Breadcrumbs or cracker crumbs

　　1 1/2 cups vegetable oil

　　

Step 1

For the aioli, combine the egg yolks, mustard, and garlic in the bowl of a food processor. Start the machine and add 1/2 cup of the oil in a fine stream. Add the lemon juice, salt, and pepper, then add the remaining oil, and process until thick and smooth. Refrigerate until needed.

　　

Step 2

For the croquettes, cook the rice in 1 cup boiling salted water for 20 minutes or until done. Add the butter while the rice is still hot. Add the shrimp, onions, lemon juice, and House Seasoning to taste. Stir in the flour and eggs. Refrigerate this mixture for 2 hours.

　　

Step 3

Shape the rice mixture into patties and coat with bread- or cracker crumbs. Heat the oil in a 10-inch cast-iron skillet. Oil should be hot but not smoking. Fry the croquettes over medium-high heat until nice and golden brown on both sides. Drain on paper towels. Serve with aioli.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.