- Cakes:
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon OLD BAY® Seasoning
- 1 cup cooked shrimp, chopped (frozen, canned or fresh)
- 1/2 cup cooked (unsalted) wild rice
- 1/4 cup chopped green onions
- 3/4 teaspoon McCormick® Gourmet Collection® Dill Seed, toasted
- 3/4 teaspoon McCormick® Gourmet Collection® Thyme Leaves
- 1/4 cup butter, melted
- 1/4 cup milk
- 2 large eggs, beaten
- Aioli:
- 1 cup mayonnaise
- 1 (7 ounce) jar roasted red peppers, finely chopped
- 1/2 tablespoon McCormick® Gourmet Collection® Dill Weed
- 1/2 teaspoon McCormick® Gourmet Collection® Ground Mustard
- 1/4 teaspoon McCormick® Gourmet Collection® Garlic Powder
- 1/4 teaspoon McCormick® Coarse Grind Black Pepper
- 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.