Shrimp and Wild Rice Cakes with Roasted Pepper-Dill Aioli

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for shrimp and wild rice cakes with roasted pepper dill aioli is a delightful combination of flavors and textures. The succulent shrimp is mixed with hearty wild rice to create a crispy and flavorful cake. The roasted pepper dill aioli adds a tangy and creamy element that perfectly complements the dish. With just a few simple ingredients, you can whip up these delicious cakes that are sure to impress your guests.

Keywords: shrimp, wild rice cakes, roasted pepper, dill aioli, flavorful.

shrimp and wild rice cakes with roasted pepper dill aioli recipe details

Shrimp and wild rice cakes with roasted pepper dill aioli recipe, recipe Rating: 4.9
Number of votes:143

Delight your taste buds with a truly original recipe featuring the combination of shrimp, wild rice and OLD BAY Seasoning in cake form and topped with roasted red pepper aioli.
Ready in: 40 mins

Ingredients

Serves: 12

• Cakes:
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon OLD BAY(R) Seasoning
• 1 cup cooked shrimp, chopped (frozen, canned or fresh)
• 1/2 cup cooked (unsalted) wild rice
• 1/4 cup chopped green onions
• 3/4 teaspoon McCormick(R) Gourmet Collection(R) Dill Seed, toasted*
• 3/4 teaspoon McCormick(R) Gourmet Collection(R) Thyme Leaves
• 1/4 cup butter, melted
• 1/4 cup milk
• 2 large eggs, beaten
• Aioli:
• 1 cup mayonnaise**
• 1 (7 ounce) jar roasted red peppers, finely chopped
• 1/2 tablespoon McCormick(R) Gourmet Collection(R) Dill Weed
• 1/2 teaspoon McCormick(R) Gourmet Collection(R) Ground Mustard
• 1/4 teaspoon McCormick(R) Gourmet Collection(R) Garlic Powder
• 1/4 teaspoon McCormick(R) Coarse Grind Black Pepper

Preparation method

Prep: 20 mins | Cook: 20 mins

1. Mix flour, baking powder and OLD BAY in a large bowl. Stir in shrimp, cooked rice, green onions, dill seed and thyme. Add butter, milk and eggs; gently stir until well blended.
2. Heat a large nonstick pan, coated with cooking spray, over medium heat. With a tablespoon, drop shrimp batter into skillet. Cook cakes in small batches, 5 minutes per side, or until done and lightly brown. Set aside and keep warm.
3. Combine all aioli ingredients in a medium bowl; mix well. Serve with warm shrimp cakes.

*To toast seeds Heat a small skillet over medium heat 2 minutes. Add dill seeds and toast, shaking pan constantly until seeds are fragrant (about 1 minute). Remove seeds from skillet immediately. Allow to cool.

**May substitute with light or fat-free mayonnaise

Shrimp cakes can be made up to 24 hours ahead, cooled, wrapped, and stored in the refrigerator. Reheat on a baking sheet in a 350F oven for 10 minutes. The aioli can be made up to 24 hours and refrigerated in a covered container until ready to serve.