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A blend of traditional spices like ancho chile powder, paprika, and more lends bold flavor to tender seared shrimp—perfectly contrasted by a bright, cooling combo of sour cream and citrusy tomatillo-poblano sauce drizzled on top. For even more vibrant flavor, we’re stirring fresh juicy orange and tangy pickled peppers into the trio of roasted vegetables served underneath.
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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh the produce. Halve the zucchini lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; medium dice the leaves. Halve and peel the onion; cut into 1-inch-wide wedges, separating the layers. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, peel and medium dice the orange; place in a large bowl. In a separate bowl, whisk together the tomatillo-poblano sauce and sour cream; season with salt and pepper.
Once the vegetables have roasted about 15 minutes, pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend (you will have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle 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 slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.
To the bowl of diced orange, add the roasted vegetables and peppers; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked shrimp and tomatillo sour cream. Enjoy!
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