Cajun Shrimp & Zucchini Bake with Remoulade & Pepper Rice

• portions: 2 servings
• temps total: 25 minutes

Ingrédients

10 oz Tail-On Shrimp (Peeled & Deveined)

½ cup Long Grain White Rice

1 Zucchini

1 Bell Pepper

1 Lemon

2 cloves Garlic

¼ cup Panko Breadcrumbs

2 Tbsps Mayonnaise

2 Tbsps Sweet Pickle Relish

¼ cup Sour Cream

1 Tbsp Hot Sauce

1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

Instructions

1 Make the pepper rice Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, diced pepper, a big pinch of salt, and 1 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare & start the zucchini Meanwhile, large dice the zucchini. Transfer to a medium baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

3 Make the breadcrumb topping Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, mayonnaise, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.

4 Bake the shrimp & zucchini Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially baked zucchini. Evenly sprinkle the breadcrumb topping over the shrimp and zucchini. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven and let stand at least 2 minutes.

5 Make the remoulade & serve your dish Meanwhile, quarter and deseed the lemon. In a bowl, combine the sour cream, hot sauce, pickle relish, and the juice of 2 lemon wedges. If necessary, gradually add up to 1 tablespoon of water to reach your desired consistency. Season with salt and pepper. Serve the pepper rice topped with the baked shrimp and zucchini and remoulade. Serve the remaining lemon wedges on the side. Enjoy!

1 Make the pepper rice Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, diced pepper, a big pinch of salt, and 1 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare & start the zucchini Meanwhile, large dice the zucchini. Transfer to a medium baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

3 Make the breadcrumb topping Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, mayonnaise, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.

4 Bake the shrimp & zucchini Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Carefully place the seasoned shrimp in an even layer on top of the partially baked zucchini. Evenly sprinkle the breadcrumb topping over the shrimp and zucchini. Bake 9 to 11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from the oven and let stand at least 2 minutes.

5 Make the remoulade & serve your dish Meanwhile, quarter and deseed the lemon. In a bowl, combine the sour cream, hot sauce, pickle relish, and the juice of 2 lemon wedges. If necessary, gradually add up to 1 tablespoon of water to reach your desired consistency. Season with salt and pepper. Serve the pepper rice topped with the baked shrimp and zucchini and remoulade. Serve the remaining lemon wedges on the side. Enjoy!

Nutrition

• Calories: 730