Cajun-Style Shrimp with Zucchini Rice  & Creamy Dressing

Cajun-Style Shrimp

with Zucchini Rice & Creamy Dressing

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 460 Cals/serving
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In this bold dish, juicy shrimp are coated with robust spices (like smoked paprika and cayenne pepper) and served over a hearty bed of jasmine rice laden with bites of verdant zucchini and poblano pepper. To deliciously temper the spices, we’re drizzling a cooling duo of sour cream and crème fraîche over the finished dish just before serving.

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Cajun-Style Shrimp with Zucchini Rice  & Creamy Dressing
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Cook the rice:
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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.  Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling.  

Cook the vegetables & finish the rice:
3 Cook the vegetables & finish the rice:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon 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 and sliced white bottoms of the scallions; 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.

Make the creamy dressing:
4 Make the creamy dressing:

While the vegetables cook, in a bowl, combine the sour cream, crème fraîche, a drizzle of olive oil, and half the vinegar (you will have extra). Taste, then season with salt and pepper if desired.

Cook the shrimp & serve your dish:
5 Cook the shrimp & serve your dish:

Pat the shrimp dry with paper towels and place in a bowl. Add a drizzle of olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Serve the cooked shrimp over the finished rice. Top with the sliced green tops of the scallions and creamy dressing. Enjoy! 

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Cook the rice:
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, 12 to 14 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:

While the rice cooks, wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.  Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling.  

Prepare the ingredients:
Cook the vegetables & finish the rice:
3 Cook the vegetables & finish the rice:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon 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 and sliced white bottoms of the scallions; 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:

While the vegetables cook, in a bowl, combine the sour cream, crème fraîche, a drizzle of olive oil, and half the vinegar (you will have extra). Taste, then season with salt and pepper if desired.

Make the creamy dressing:
Cook the shrimp & serve your dish:
5 Cook the shrimp & serve your dish:

Pat the shrimp dry with paper towels and place in a bowl. Add a drizzle of olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Serve the cooked shrimp over the finished rice. Top with the sliced green tops of the scallions and creamy dressing. Enjoy!