Mexican-Spiced Shrimp Bake with Rice & Creamy Tomatillo Sauce

Step 1

1 Cook the rice 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 small pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup 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.

Step 2

2 Prepare & start the vegetables Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Cut off and discard the stem of the pepper. 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 pepper to a medium 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.

Step 3

3 Make the breadcrumb topping Meanwhile, peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the chopped garlic, breadcrumbs, mayonnaise, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.

Step 4

4 Bake the shrimp & vegetables 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.

Step 5

5 Make the sauce & serve your dish Meanwhile, in a bowl, combine the sour cream and tomatillo sauce. Season with salt and pepper. Serve the cooked rice topped with the baked shrimp and vegetables and sauce. Enjoy!

Step 6

1 Cook the rice 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 small pot, combine the rice, half the spice blend, a big pinch of salt, and 1 cup 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.

Step 7

2 Prepare & start the vegetables Meanwhile, wash and dry the fresh produce. Large dice the zucchini. Cut off and discard the stem of the pepper. 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 pepper to a medium 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.

Step 8

3 Make the breadcrumb topping Meanwhile, peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the chopped garlic, breadcrumbs, mayonnaise, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.

Step 9

4 Bake the shrimp & vegetables 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.

Step 10

5 Make the sauce & serve your dish Meanwhile, in a bowl, combine the sour cream and tomatillo sauce. Season with salt and pepper. Serve the cooked rice topped with the baked shrimp and vegetables and sauce. Enjoy!