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Shrimp and Wild Rice Cakes with Roasted Pepper Dill Aioli

Delight your taste buds with a truly original appetizer recipe featuring the combination of shrimp, wild rice and dill and thyme in a pancake form. It's finished with a roasted red pepper aioli.

20 mins Prep time 20 mins Cook time
20 mins Prep time
20 mins Cook time
  • For the Aioli, mix all ingredients in medium bowl; cover. Refrigerate until ready to serve.

  • For the 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.

Cooking tip

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.

Make Ahead: 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.

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Nutrition information

Nutritional Information coming soon!

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