Cajun Spiced Shrimp & Zucchini Bake with Remoulade & Pepper Rice

Cajun Spiced Shrimp & Zucchini Bake

with Remoulade & Pepper Rice

25 MIN
+$6.99/serving 4 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp before baking, and a homemade remoulade—a Louisiana-style condiment made with pickle relish, sour cream, and more—that's drizzled on top.
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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    Cajun Spiced Shrimp & Zucchini Bake with Remoulade & Pepper Rice
    Title
    • 20 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Long Grain White Rice
    • 2 Zucchini
    • 1 Lemon
    • ½ lb Sweet Peppers
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • 2 cloves Garlic
    • 1¼ cups Panko Breadcrumbs
    • 2 Tbsps Sweet Pickle Relish
    • 1 Tbsp Hot Sauce
    • ¼ cup Sour Cream
    time-saving
    tips & techniques
    Make the pepper rice
    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 stems of the peppers. Remove the cores, then medium dice. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, diced peppers, a big pinch of salt, and 2 cups 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.

    Prepare & start the zucchini
    2 Prepare & start the zucchini

    Meanwhile, large dice the zucchini. Transfer to a large baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; 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. 

    Make the breadcrumb topping
    3 Make the breadcrumb topping

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

    Bake the shrimp & zucchini
    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.

    Make the remoulade & serve your dish
    5 Make the remoulade & serve your dish

    Meanwhile, quarter and deseed the lemon. In a bowl, combine the sour cream, hot sauce, pickle relish, the juice of 2 lemon wedges, and 1 tablespoon of water. 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, if you'd like. Enjoy!

    Tips from Home Chefs

    Make the pepper rice
    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 stems of the peppers. Remove the cores, then medium dice. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, diced peppers, a big pinch of salt, and 2 cups 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 large baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; 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. 

    Prepare & start the zucchini
    Make the breadcrumb topping
    3 Make the breadcrumb topping

    Meanwhile, peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, half the spice blend, and 2 tablespoons 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.

    Bake the shrimp & zucchini
    Make the remoulade & serve your dish
    5 Make the remoulade & serve your dish

    Meanwhile, quarter and deseed the lemon. In a bowl, combine the sour cream, hot sauce, pickle relish, the juice of 2 lemon wedges, and 1 tablespoon of water. 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, if you'd like. Enjoy!

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