Shrimp & Wild Rice With Roasted Pepper-Dill Aioli Recipe

Name: Shrimp & Wild Rice With Roasted Pepper-Dill Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup light mayonnaise; 1 (7 ounce) jar roasted red peppers, finely chopped; ½ teaspoon dill weed (McCormick Gourmet Collection); ½ teaspoon mustard, ground (McCormick Gourmet Colection); ¼ teaspoon garlic powder (McCormick Gourmet Collection); ¼ teaspoon black pepper, coarse grind (McCormick Gourmet Collection); ½ cup flour; 1 teaspoon Old Bay Seasoning; 1 teaspoon baking powder; ¼ cup chopped green onion; ½ cup cooked wild rice (unsalted); 1 cup chopped cooked shrimp, medium size; ¾ teaspoon dill seed, toasted (McCormick Gourmet Collection); ¾ teaspoon thyme leaves (McCormick Gourmet Collection); ¼ cup butter, melted; ¼ cup milk; 2 eggs, beaten

Servings: persons

1 cup light mayonnaise
1 (7 ounce) jar roasted red peppers, finely chopped
½ teaspoon dill weed (McCormick Gourmet Collection)
½ teaspoon mustard, ground (McCormick Gourmet Colection)
¼ teaspoon garlic powder (McCormick Gourmet Collection)
¼ teaspoon black pepper, coarse grind (McCormick Gourmet Collection)
½ cup flour
1 teaspoon Old Bay Seasoning
1 teaspoon baking powder
¼ cup chopped green onion
½ cup cooked wild rice (unsalted)
1 cup chopped cooked shrimp, medium size
¾ teaspoon dill seed, toasted (McCormick Gourmet Collection)
¾ teaspoon thyme leaves (McCormick Gourmet Collection)
¼ cup butter, melted
¼ cup milk
2 eggs, beaten

1
AIOLI:.
2
For the Aioli, mix all ingredients in medium bowl; cover; refrigerate until ready to serve.
3
SHRIMP CAKES:.
4
Mix flour, baking powder and Old Bay in large bowl.
5
Stir in shrimp, cooked rice, green onions, dill seed and thyme.
6
Add butter, milk and eggs; gently stir until well blended.
7
Spray large nonstick skillet with no stick cooking spray.
8
Heat on medium heat.
9
Drop heaping tablespoonfuls of shrimp mixture into skillet.
10
Flatten slightly so cakes are about 2 inches in diameter.
11
Cook cakes in small batches, 5 minutes per side, or until lightly browned.
12
Serve shrimp cakes with 1/2 of the Aioli.
13
(Remaining Aioli may be used as a sandwich spread or as a dip for vegetables.)
14
*To toast dill seeds: Heat small skillet on medium heat 2 minutes.
15
Add dill seeds; cook 1 minute or until seeds are fragrant, shaking pan frequently.
16
Immediately remove seeds from skillet to avoid over-toasting.
17
**Shrimp cakes can be made up to 24 hours ahead.
18
Cool, wrap and store in the refrigerator.
19
Reheat on baking sheet in preheated 350F oven for 10 minutes.
20
The aioli can be made up to 24 hours ahead.
21
Refrigerate in covered container until ready to serve.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup light mayonnaise, 1 (7 ounce) jar roasted red peppers, finely chopped, ½ teaspoon dill weed (McCormick Gourmet Collection), ½ teaspoon mustard, ground (McCormick Gourmet Colection), and more.

Yes, Shrimp & Wild Rice With Roasted Pepper-Dill Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp & Wild Rice With Roasted Pepper-Dill Aioli

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