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Cajun-Spices Shrimp Bake Recipe

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This recipe for Cajun-Spices Shrimp Bake, by , is from The Kimball Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jonette Kimball

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. deveined shrimp
2 zucchini
1/2 lb. sweet peppers, sliced into rings with stems and cores removed
1 1/4 cups Panko breadcrumbs
1 TB rice vinegar
1 cup rice
2 cloves garlic
1/2 mayonaisse
2 TB sweet pickle relish
1/4 cup sour cream
1/2 tsp. smoked paprika
1/2. tsp. ground yellow mustard
1/2. tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. thyme

Directions:
Directions:
Preheat oven to 450 degrees.

Large dice the zucchini. Transfer to a large baking dish. Drizzle with 1 TB of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.

Roast 9-11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.

While zucchini roasts, put rice, 2 cups water, a big pinch of salt, and sliced peppers in a rice cooker and start.

Peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, mayo, spices, and 2 TB 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 medium bowl. Drizzle with olive oil and season with salt and pepper. Place shrimp in an even layer on top of the partially roasted zucchini. Evenly sprinkle the breadcrumbs topping over the shrimp and zucchini. Bake 9-11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from oven.

Combine sour cream, pickle relish, vinegar, and 1 TB of water. Season with salt and pepper.

Serve the pepper rice topped with the back shrimp and zucchini and remoulade. Enjoy!

Preparation Time:
Preparation Time:
20-30 minutes

 

 

 

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