For the cakes:  Preheat oven to 375°F.  Coat 18 regular-size muffin cups with non-stick cooking spray.  Set aside.

Prepare rice according to package directions.  In a medium saucepan melt butter over medium heat.  Add onions, celery and bell peppers and sauté 5 minutes.  Remove from heat and stir in bread crumbs, Creole seasoning and shrimp.  Stir in eggs.  Fold in rice until all ingredients are incorporated.  Fill muffin cups half full and flatten tops.  Bake 25 minutes.  Serve warm with remoulade sauce, if desired.

Remoulade Sauce:  Mix all ingredients together in a small bowl.  Refrigerate unused portion.  If desired, substitute spicy brown or Dijon mustard for the Creole mustard. 

Perfect as an appetizer!!! Just prepare as noted above using mini-muffin pans, reduce baking time to 15 minutes.  Use a small ice cream scoop to portion mix.  Makes 48 mini-cakes. 

Need a main meal make over ??  Serve this recipe as side dish to our recipe for Coastal Chowder.