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    You are in: Home / Recipes / Shrimp & Wild Rice With Roasted Pepper-Dill Aioli Recipe
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    Shrimp & Wild Rice With Roasted Pepper-Dill Aioli

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Manami's Note:

    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! ;)

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    Ingredients:

    Yield:

    (1 appe ...

    Units: US | Metric

    ROASTED PEPPER-DILL AIOLI

    • 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)

    SHRIMP AND WILD RICE CAKES

    • 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

    Directions:

    1. 1
      AIOLI:.
    2. 2
      For the Aioli, mix all ingredients in medium bowl; cover; refrigerate until ready to serve.
    3. 3
      SHRIMP CAKES:.
    4. 4
      Mix flour, baking powder and Old Bay in large bowl.
    5. 5
      Stir in shrimp, cooked rice, green onions, dill seed and thyme.
    6. 6
      Add butter, milk and eggs; gently stir until well blended.
    7. 7
      Spray large nonstick skillet with no stick cooking spray.
    8. 8
      Heat on medium heat.
    9. 9
      Drop heaping tablespoonfuls of shrimp mixture into skillet.
    10. 10
      Flatten slightly so cakes are about 2 inches in diameter.
    11. 11
      Cook cakes in small batches, 5 minutes per side, or until lightly browned.
    12. 12
      Serve shrimp cakes with 1/2 of the Aioli. (Remaining Aioli may be used as a sandwich spread or as a dip for vegetables.)
    13. 13
      *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.
    14. 14
      **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.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp & Wild Rice With Roasted Pepper-Dill Aioli

    Serving Size: 1 (837 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 146.8
     
    Calories from Fat 104
    71%
    Total Fat 11.5 g
    17%
    Saturated Fat 3.8 g
    19%
    Cholesterol 53.1 mg
    17%
    Sodium 460.5 mg
    19%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.0 g
    4%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    Old Bay Seasoning

    cooked shrimp

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