Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off

  12 oz $7.00
• Zucchini

  12 oz $1.29
• Mahatma Thai Fragrant Jasmine Rice, Uncooked Rice

  3/4 cup $4.99
• Ginger Root

  2 teaspoons grated $4.99
• Garlic

  2 cloves $0.99
• Green Onions

  3 green onions $1.50
• Water

  1 1/4 cups
• Brown sugar

  1 tablespoon
• Fish sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Pat 12 ounces shrimp dry; cut 12 ounces zucchini into 1/2-inch half-moons, mince 2 garlic cloves, grate 2 teaspoons ginger, and thinly slice 3 green onions, keeping 1 green onion separate for serving.
2. Combine 3/4 cup jasmine rice and 1 1/8 cups water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes while preparing the skillet ingredients.
3. Stir together 1 tablespoon brown sugar, 1 tablespoon fish sauce, 1 tablespoon rice vinegar, 2 tablespoons water, and 1/4 teaspoon black pepper in a small bowl.
4. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add 12 ounces prepared zucchini and 1/4 teaspoon kosher salt, then sauté for 4 to 5 minutes until browned but still crisp; transfer the 12 ounces zucchini to a plate.
5. Heat 1 tablespoon neutral cooking oil in the same skillet over medium-high heat. Add 12 ounces prepared shrimp in one layer and sauté for 1 minute per side; add 2 minced garlic cloves, 2 teaspoons grated ginger, and 2 sliced green onions, then cook for 30 seconds.
6. Pour the prepared sauce made with 1 tablespoon brown sugar, 1 tablespoon fish sauce, 1 tablespoon rice vinegar, 2 tablespoons water, and 1/4 teaspoon black pepper over the 12 ounces shrimp. Simmer for 1 to 2 minutes, then fold in 12 ounces sautéed zucchini and cook for 1 minute, until the shrimp are opaque and reach 145°F.
7. Divide the cooked 3/4 cup jasmine rice between two bowls, top with all of the caramel shrimp and zucchini, and finish with 1 sliced green onion.