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Shrimp and Wild Rice Cakes with Roasted Pepper-Dill Aioli

  • 12servings
  • 20minutes

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Source: www.foodchannel.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, H, D
MineralsSelenium, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Roasted Pepper-Dill Aioli:

  2. 1 cup light mayonnaise

  3. 1 jar (7 ounces) roasted red peppers, finely chopped

  4. 1/2 teaspoon McCormick® Gourmet Collection Dill Weed

  5. 1/2 teaspoon McCormick® Gourmet Collection Mustard, Ground

  6. 1/4 teaspoon McCormick® Gourmet Collection Garlic Powder

  7. 1/4 teaspoon Black Pepper, Coarse Grind

  8. Shrimp and Wild Rice Cakes:

  9. 1/2 cup flour

  10. 1 teaspoon Old Bay® Seasoning

  11. 1 teaspoon baking powder

  12. 1/4 cup chopped green onions

  13. 1/2 cup cooked (unsalted) wild rice

  14. 1 cup chopped cooked shrimp

  15. 3/4 teaspoon McCormick® Gourmet Collection Dill Seed, toasted

  16. 3/4 teaspoon McCormick® Gourmet Collection Thyme Leaves

  17. 1/4 cup (1/2 stick) butter, melted

  18. 1/4 cup milk

  19. 2 eggs, beaten

Instructions Jump to Ingredients ↑

  1. For the Aioli, mix all ingredients in medium bowl; cover. Refrigerate until ready to serve.

  2. For the Shrimp Cakes, mix flour, baking powder and Old Bay in large bowl. Stir in shrimp, cooked rice, green onions, dill seed and thyme. Add butter, milk and eggs; gently stir until well blended.

  3. Spray large nonstick skillet with no stick cooking spray. Heat on medium heat. Drop heaping tablespoonfuls of shrimp mixture into skillet. Flatten slightly so cakes are about 2 inches in diameter. Cook cakes in small batches, 5 minutes per side, or until lightly browned.

  4. Serve shrimp cakes with 1/2 of the Aioli. (Remaining Aioli may be used as a sandwich spread or as a dip for vegetables.)

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