Created by ForeverMama on June 11, 2016
Step 1: Cook rice according to package directions, set aside.
Step 2: Peel shrimp, and devein, if desired; chop shrimp, and set aside.
Step 3: Combine flour and next 3 ingredients in a large bowl. Combine egg yolks, milk, and 1 tablespoon oil, stirring well; gradually add dry ingredients, stirring just until blended. Add rice, shrimp, and onions, stirring gently.
Step 4: Beat egg whites at high speed with an electric mixer until stiff peaks form, and gently fold into shrimp mixture.
Step 5: Pour oil to depth of 3 inches into a Dutch oven; heat to 375-degrees F.
Step 6: Drop shrimp mixture by heaping teaspoonfuls into hot oil; cook for 3 - 4 minutes or until golden, turning once.
Step 7: Drain on paper towels, and serve immediately with remoulade or tartar sauce.
Step 8: Yield: 5 dozen.