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Cajun Shrimp
with Zucchini Rice & Creamy Dressing
25 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
This bright meal is brimming with zesty flavors. We’re serving spiced shrimp (coated with paprika, thyme, a hint of cayenne pepper, and more) over a bed of rice tossed with zucchini and smoky poblano pepper. It all finds cooling balance from a drizzle of our tangy, creamy yogurt dressing.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories660 Cals (est.)
fresh
ingredients
Title
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4 Flank Steaks
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1 cup Long Grain White Rice
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2 cloves Garlic
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
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2 Zucchini
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1 Poblano Pepper
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½ cup Plain Nonfat Greek Yogurt
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1 Tbsp Apple Cider Vinegar
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1 bunch Chives
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. 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 the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.
3
Cook the vegetables & finish the rice
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the diced zucchini and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.
4
Make the creamy dressing
Meanwhile, in a bowl, combine the yogurt, vinegar, and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired.
5
Cook the steaks & serve your dish
Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain); slice crosswise against the grain. Serve the finished rice topped with the sliced steaks and creamy dressing. Garnish with the sliced chives. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
1
Cook the rice
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. 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 the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.
3
Cook the vegetables & finish the rice
In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the diced zucchini and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.
4
Make the creamy dressing
Meanwhile, in a bowl, combine the yogurt, vinegar, and 2 teaspoons of olive oil. Taste, then season with salt and pepper if desired.
5
Cook the steaks & serve your dish
Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain); slice crosswise against the grain. Serve the finished rice topped with the sliced steaks and creamy dressing. Garnish with the sliced chives. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
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