Shrimp & Wild Rice With Roasted Pepper-dill Aioli

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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. (remaining aioli may be used as a sandwich spread or as a dip for vegetables.)
• 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 **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.