Mexican Shrimp & Zucchini Bake

Preheat the oven 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 1 cup of water (or 2 cups for 4 servings); 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. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling. Transfer the diced zucchini and diced pepper(s) to a small baking dish (or large for 4 servings). 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, in a bowl, combine the chopped garlic, breadcrumbs, mayonnaise, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.

Pat the shrimp dry with paper towels. 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. Return to the oven and 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, in a bowl, combine the tomatillo sauce and sour cream; season with salt and pepper. Serve the cooked rice topped with the baked shrimp and vegetables. Drizzle with the sauce. Enjoy!