Ingredients:
10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Long Grain White Rice
1 Zucchini
2 cloves Garlic
1 Poblano Pepper
¼ cup Panko Breadcrumbs
¼ cup Sour Cream
⅓ cup Tomatillo-Poblano Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Directions:
1. Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, combine the rice, 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.
2. 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.
3. Bake 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
4. Peel and roughly chop 2 cloves of garlic. In a medium bowl, combine the chopped garlic, breadcrumbs, half the spice blend, and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine.
5. Place shrimp 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.
6. 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.
7. 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.