Shrimp Wild Rice With Roasted Pepper Dill Aioli Recipes

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

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.

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.