Shrimp Wild Rice With Roasted Pepper Dill Aioli Recipes

ROASTED SHRIMP COCKTAIL WITH AIOLI

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.

WILD RICE SHRIMP SAUTE

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.

SHRIMP AND WILD RICE CASSEROLE

Steps:

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

SPINACH, WILD RICE AND SHRIMP SALAD

Steps:

• Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
• Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
• Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
• Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

SALMON AND PRAWNS (SHRIMP) WITH DILL AND LIME AIOLI

Steps:

• Arrange the shrimp and salmon on the individual plates.
• Mix the mayonnaise, garlic and dill, and add lime juice to taste.
• Put a spoonful on each plate, scatter over the dill leaves and add a wedge of lime and a grinding of fresh black pepper.
• Serve with a hearty brown bread and butter, if desired.

ROASTED RED PEPPER AIOLI

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

AIOLI SHRIMP AND DILL CANAPES

Steps:

• Rinse and drain shrimp, pat dry.
• Reserve 24 whole shrimp, and chop the remainder.
• Combine the mayonnaise, garlic, lemon juice, and olive oil in a small bowl until well mixed. Stir in the chopped shrimp, and season to taste with salt and pepper.
• Spread the aioli onto the bread rounds.
• Top each round with a reserved shrimp, a bit of lemon zest and tiny sprigs of fresh dill.

SHRIMP AND WILD RICE CAKES WITH ROASTED PEPPER-DILL AIOLI

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.

SHRIMP & WILD RICE

Steps:

• Cook rice as directed.
• Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
• Mix with the cooked rice.
• Fold in cooked shrimp.
• Spread evenly into a greased 8X11 inch baking dish.
• Cover with crushed Ritz crackers.
• Drizzle with 4 tablespoons melted butter.
• Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
• Serve with salad and garlic bread.

SHRIMP & WILD RICE WITH ROASTED PEPPER-DILL AIOLI

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.