Shrimp and Wild Rice Cakes with Roasted Pepper-Dill Aioli

Cooking Recipes Catalogue

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.

INGREDIENTS (for 1 servings):


  • 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.
  • 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.
  • 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

    Do-Ahead Suggestions:

    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.