Low Country Dip Recipe
Italian Arborio rice ball stuffed with Bay Scallops, wild shrimp, roasted corn, Gouda mushrooms, parmesan and white cheddar & Swiss cheese, Jalapenos, red peppers & cheese, coated with breadcrumbs & deep fried. Served with house – made marinara & topped with cheese sauce.
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Ingredients
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For the Rice Balls
For the Marinara Sauce
For the Cheese Sauce
Method
For the Rice Balls
- 1
Prepare the Arborio Rice
In a saucepan, bring 3 cups of water to a boil. Add the Arborio rice and a pinch of salt, reduce heat to low, cover and simmer for about 20 minutes, or until the rice is tender and creamy. Remove from heat and let cool.
- 2
Cook the Seafood and Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped mushrooms, diced red bell peppers, and jalapenos. Sauté until the vegetables are soft, about 5 minutes. Add the bay scallops and wild shrimp, cooking until the shrimp is pink and the scallops are opaque. Remove from heat and let cool.
- 3
Mix the Ingredients
In a large mixing bowl, combine the cooled Arborio rice, cooked seafood and vegetables, roasted corn, Gouda, Parmesan, white cheddar, and Swiss cheese. Mix well until all ingredients are evenly combined.
- 4
Form the Rice Balls
Using your hands, form the mixture into balls about the size of a golf ball. Roll each ball in breadcrumbs to coat evenly. Place on a baking sheet.
- 5
Fry the Rice Balls
Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the rice balls in batches, frying until golden brown, about 3-4 minutes. Remove and drain on paper towels.
For the Marinara Sauce
- 6
For the Cheese Sauce
- 7
Prepare the Cheese Sauce
In a saucepan over medium heat, combine cream cheese and milk. Stir until smooth and creamy. Gradually add shredded cheddar and Parmesan cheese, stirring until melted and well combined. Season with black pepper to taste.