Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Bold, zesty flavors abound in this comforting dish thanks to a blend of smoked paprika, cayenne pepper, and more, which we're using to spice our rice and plump shrimp—baked with tender vegetables and a crunchy breadcrumb topping, then drizzled with creamy tomatillo sauce.
CLICK FOR RECIPE CARD
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.
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, half the spice blend, 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.
Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Transfer the diced zucchini and diced peppers to a large 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.
Meanwhile, peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the chopped garlic, breadcrumbs, mayonnaise, and 2 tablespoons of olive oil; season with salt and pepper. Stir to combine.
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 vegetables. Evenly sprinkle the breadcrumb topping over the shrimp and vegetables. 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.
Meanwhile, combine the tomatillo sauce and sour cream in a bowl; season with salt and pepper. Serve the cooked rice topped with the baked shrimp and vegetables and sauce. Enjoy!
Tips from Home Chefs