XL Shawarma-Spiced Shrimp & Turmeric Rice Bake

2x the portions for family dinner or leftovers 

Allergens: Milk, Shellfish, Eggs

Total: 40 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Feta Cheese

    ½ cup

  • Vidalia Onion Paste

    ½ ounce

  • Onion

    1 unit

  • Lemon

    1 unit

  • Shrimp

    20 ounce

  • Turmeric

    ½ teaspoon

  • Baby Iceberg Lettuce

    1 unit

  • Grape Tomatoes

    4 ounce

  • Shawarma Spice Blend

    1 tablespoon

  • Mayonnaise

    4 tablespoon

  • Garlic Powder

    1 teaspoon

  • Basmati Rice

    1 cup

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Cooking Spray

    2 units

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to middle position (middle and top positions for 8 servings) and preheat oven to 425 degrees. Coat an 8-by-8-inch baking dish with nonstick cooking spray (for 8, use a 9-by-13-inch baking dish or two 8-by-8-inch baking dishes).
  • In a small pot (medium pot for 8), melt 1 TBSP butter (2 TBSP for 8) over medium heat. Stir in half the turmeric (all for 8); cook, stirring frequently, until fragrant, about 30 seconds.
  • Stir in rice, 1½ cups water (2¾ cups for 8), Vidalia onion paste, and a pinch of salt. Cover and bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
  • Keep covered off heat until ready to use.

 

Ingredient Quantities

  • Vidalia Onion Paste

    ½ ounce

  • Onion

    1 unit

  • Turmeric

    ½ teaspoon

  • Salt

    1 teaspoon (tsp)

  • Cooking Spray

    2 units

  • Butter

    1 tablespoon (tbsp)

2
  • While rice cooks, wash and dry produce.
  • Quarter lemon. Halve, peel, and thinly slice onion. Trim and discard root end of lettuce, then quarter lengthwise; lay each quarter flat side down and thinly slice crosswise into shreds. Quarter tomatoes.
  • In a small bowl, combine mayonnaise, sour cream, half the garlic powder, lemon juice to taste (squeeze in as much as you like), salt, and pepper. TIP: If needed, add water a bit at a time until mixture reaches a drizzling consistency.
Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Onion

    1 unit

  • Lemon

    1 unit

  • Mayonnaise

    4 tablespoon

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

3
  • Heat a drizzle of oil in a large pan (large pot for 8 servings) over medium-high heat.
  • Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 3-5 minutes.
Ingredient Quantities

  • Onion

    1 unit

  • Salt

    1 teaspoon (tsp)

4
  • Rinse shrimp* under cold water; pat very dry with paper towels.
  • Add shrimp to pan with onion. Season with Shawarma Spice Blend and remaining garlic powder. Turn off heat and stir together (the shrimp will finish cooking in the oven!).
  • Fluff rice with a fork and transfer to prepared baking dish. Top with shrimp mixture, then sprinkle with feta.
Ingredient Quantities

  • Onion

    1 unit

  • Shrimp

    20 ounce

  • Shawarma Spice Blend

    1 tablespoon

  • Garlic Powder

    1 teaspoon

5
  • Bake shrimp and rice on top rack until shrimp are cooked through and feta is slightly softened, 12-15 minutes.
  • Let shrimp and rice bake rest at least 2 minutes before serving.
Ingredient Quantities

  • Shrimp

    20 ounce

6
  • Top shrimp and rice bake with lettuce, tomatoes, and as much lemon-garlic sauce as you like.
  • Serve family style with any remaining lemon wedges and lemon-garlic sauce on the side. TIP: If you enjoy hot sauce, this dish is asking for it!
Ingredient Quantities

  • Lemon

    1 unit

  • Shrimp

    20 ounce