Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cajun-Style Shrimp
with Zucchini Rice & Creamy Dressing
25 MIN
4 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories460 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
- 1 cup Jasmine Rice
- 2 Scallions
- 2 cloves Garlic
- 1 Poblano Pepper
- 1 Zucchini
- 2 Tbsps Apple Cider Vinegar
- 2 Tbsps Crème Fraîche
- ¼ cup Sour Cream
-
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
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, 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.
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.
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!
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.
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.
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!
Tips from Home Chefs