Shrimp And Wild Rice Cakes With Roasted Pepper Dill Aioli Food

SHRIMP & WILD RICE WITH ROASTED PEPPER-DILL AIOLI

Shrimp & Wild Rice With Roasted Pepper-Dill Aioli image

Delight your taste buds with a truly original appetizer recipe featuring the combination of shrimp, wild rice, dill and thyme in pancake form. It is finished with a roasted red pepper aioli. Recipe comes from; The McCormick Gourmet collection. We really enjoyed these! ;)

Provided by Manami

Categories Lunch/Snacks

Time 40m

Yield 12 (1 appetizer) servings

Number Of Ingredients 17

Ingredients

1 cup light mayonnaise
1 (7 ounce) jar roasted red peppers, finely chopped
1/2 teaspoon dill weed (McCormick Gourmet Collection)
1/2 teaspoon mustard, ground (McCormick Gourmet Colection)
1/4 teaspoon garlic powder (McCormick Gourmet Collection)
1/4 teaspoon black pepper, coarse grind (McCormick Gourmet Collection)
1/2 cup flour
1 teaspoon Old Bay Seasoning
1 teaspoon baking powder
1/4 cup chopped green onion
1/2 cup cooked wild rice (unsalted)
1 cup chopped cooked shrimp, medium size
3/4 teaspoon dill seed, toasted (McCormick Gourmet Collection)
3/4 teaspoon thyme leaves (McCormick Gourmet Collection)
1/4 cup butter, melted
1/4 cup milk
2 eggs, beaten

Steps:

AIOLI:.
For the Aioli, mix all ingredients in medium bowl; cover; refrigerate until ready to serve.
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.
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.
Serve shrimp cakes with 1/2 of the Aioli. (Remaining Aioli may be used as a sandwich spread or as a dip for vegetables.)
*To toast dill seeds: Heat small skillet on medium heat 2 minutes. Add dill seeds; cook 1 minute or until seeds are fragrant, shaking pan frequently. Immediately remove seeds from skillet to avoid over-toasting.
**Shrimp cakes can be made up to 24 hours ahead. Cool, wrap and store in the refrigerator. Reheat on baking sheet in preheated 350°F oven for 10 minutes. The aioli can be made up to 24 hours ahead. Refrigerate in covered container until ready to serve.

Nutrition Facts : Calories 146.8, Fat 11.6, SaturatedFat 3.8, Cholesterol 53.1, Sodium 460.5, Carbohydrate 8.5, Fiber 0.6, Sugar 1, Protein 2.4

SHRIMP CAKES WITH SPICY AIOLI SAUCE

Shrimp Cakes with Spicy Aioli Sauce image

I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington

Provided by Taste of Home

Categories Appetizers

Time 1h30m

Yield about 2 dozen.

Number Of Ingredients 17

Ingredients

2/3 cup reduced-fat mayonnaise
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
SHRIMP CAKES:
3 large eggs, lightly beaten
1/2 cup reduced-fat mayonnaise
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 cups panko bread crumbs, divided
2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped
1/4 cup thinly sliced / chopped green onions, optional

Steps:

To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

WILD RICE SHRIMP BAKE

Wild Rice Shrimp Bake image

Fresh shrimp lends a special touch to this effortless entree that starts out with a boxed wild rice mix. In Mobile, Alabama, Lee Stearns tops off the creamy casserole with a handful of crunchy croutons.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 pound uncooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup seasoned stuffing croutons

Steps:

Prepare rice according to package directions. , Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 299 calories, Fat 12g fat (6g saturated fat), Cholesterol 137mg cholesterol, Sodium 1083mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.