Shrimp And Wild Rice Cakes With Roasted Pepper Dill Aioli Recipes

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.

Steps:

• Combine all ingredients.
• Pour into a greased 2 1/2 quart casserole dish.
• Bake at 375 degrees for 30-35 minutes.

Steps:

• In a large saucepan, combine the water, 1 tablespoon butter, lemon juice, Worcestershire sauce, mustard and pepper. Bring to a boil over medium heat. Add rice with seasoning packet; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed. , Meanwhile, in another large skillet, cook the shrimp, green pepper and onions over medium heat in remaining butter. Cook and stir for 7-9 minutes or until shrimp turn pink. Add rice; heat through.

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.