Cajun Shrimp & Zucchini Bake with Spicy Sour Cream & Pepper Rice

Cajun Shrimp & Zucchini Bake

with Spicy Sour Cream & Pepper Rice

30 MIN
2 Servings
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From the Test Kitchen

Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp before baking. A spicy sour cream, made by simply mixing sour cream with our hot sauce, adds tangy and creamy contrast to the dish.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Cajun Shrimp & Zucchini Bake with Spicy Sour Cream & Pepper Rice
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Zucchini
  • ½ cup Long Grain White Rice
  • 2 Tbsps Mayonnaise
  • 2 cloves Garlic
  • 1 Bell Pepper
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 Tbsp Hot Sauce
  • ¼ cup Sour Cream
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 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.

Prepare & start the zucchini
2 Prepare & start the zucchini

Meanwhile, large dice the zucchini. Transfer to a medium baking dish. Drizzle with 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, mayonnaise, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.

Bake the shrimp & zucchini
4 Bake the shrimp & zucchini

Pat half the shrimp (you will have extra) 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 with the breadcrumb topping. 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 spicy sour cream & serve your dish
5 Make the spicy sour cream & serve your dish

In a bowl, combine the sour cream and hot sauce. 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 spicy sour cream. 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 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 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, 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 half the shrimp (you will have extra) 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 with the breadcrumb topping. 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 spicy sour cream & serve your dish
5 Make the spicy sour cream & serve your dish

In a bowl, combine the sour cream and hot sauce. 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 spicy sour cream. Enjoy!

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