ROASTED SHRIMP COCKTAIL WITH AIOLI
Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil. Though traditionally made with garlic, this aioli replaces it with horseradish. And instead of cocktail sauce, they are paired with a horseradish-laced aioli seasoned with ketchup and hot sauce. If you like an even edgier sauce, feel free to increase the hot sauce and horseradish to taste. The sauce, which can be made up to 3 days ahead, is also terrific on roasted fish.
Provided by Melissa Clark
Categories quick, appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.
- Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 672 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP AND WILD RICE CASSEROLE
Make and share this Shrimp and Wild Rice Casserole recipe from Food.com.
Provided by Dreamgoddess
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Pour into a greased 2 1/2 quart casserole dish.
- Bake at 375 degrees for 30-35 minutes.
Nutrition Facts : Calories 504.5, Fat 16.5, SaturatedFat 7.9, Cholesterol 101.5, Sodium 1004.1, Carbohydrate 67.1, Fiber 5.2, Sugar 3.7, Protein 24.5
TILAPIA-CRAB CAKES WITH ROASTED PEPPER AIOLI
These fluffy tilapia-crab cakes served with a roasted red pepper aioli make the perfect guilt-free seafood dinner that satisfies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In 10-inch skillet, heat oil over medium-high heat. Cook celery, onions, 1 clove garlic and the chile 3 minutes, stirring frequently, until celery is just tender. Remove from heat. Stir in 1/4 cup roasted peppers, the parsley and salt. Spoon into medium bowl.
- In food processor, place tilapia pieces. Cover; process with on-and-off pulses until coarsely chopped. Place in bowl with celery mixture. Add crabmeat, bread crumbs and egg product; stir gently until combined. Shape mixture by 1/3 cupfuls into 8 patties, about 1/2 inch thick. Place on cookie sheet. Spray tops of patties with cooking spray.
- Bake 18 to 20 minutes, turning once, until golden brown.
- Meanwhile, in small bowl, mix all aioli ingredients. Serve tilapia-crab cakes on mixed greens with aioli.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
SHRIMP AND WILD RICE CAKES WITH ROASTED PEPPER-DILL AIOLI
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.
Provided by Allrecipes Member
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 7.6 g, Cholesterol 69.3 mg, Fat 19.6 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 5 g, Sodium 304.6 mg, Sugar 1.1 g
SHRIMP & WILD RICE WITH ROASTED PEPPER-DILL AIOLI
Delight your taste buds with a truly original appetizer recipe featuring the combination of shrimp, wild rice, dill and thyme in pancake form. It is finished with a roasted red pepper aioli. Recipe comes from; The McCormick Gourmet collection. We really enjoyed these! ;)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 12 (1 appetizer) servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 146.8, Fat 11.6, SaturatedFat 3.8, Cholesterol 53.1, Sodium 460.5, Carbohydrate 8.5, Fiber 0.6, Sugar 1, Protein 2.4
SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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