Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off

  12 oz, thawed if frozen and patted dry $6.00
• Zucchini

  12 oz, halved lengthwise and sliced 1/3-inch thick $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium, thinly sliced $3.99
• Organic Ginger Root

  1 tablespoon, finely grated $3.99
• Garlic

  2 cloves, minced $0.79
• Green Onions

  2, sliced; whites and greens separated $1.19
• Kroger® Jasmine Rice

  3/4 cup uncooked $3.69
• Soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Chili crisp or chili oil

  1 tablespoon, or to taste
• Toasted sesame oil

  1 teaspoon
• Cornstarch

  2 teaspoons, divided
• Sugar

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Ground Sichuan peppercorn or black pepper

  1/4 teaspoon

Instructions

1. Rinse the jasmine rice, then combine it in a small saucepan with 1 1/8 cups water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then turn off the heat and let stand covered while you stir-fry.
2. While the rice cooks, slice the zucchini, onion, and green onions; mince the garlic, grate the ginger, and pat the shrimp very dry. Toss shrimp with 1 teaspoon cornstarch and a pinch of salt.
3. In a small bowl, mix soy sauce, rice vinegar, chili crisp, sesame oil, sugar, Sichuan pepper, remaining 1 teaspoon cornstarch, and 2 tablespoons water until smooth.
4. Heat a large skillet or wok over medium-high heat until hot, then add 1 teaspoon oil. Sear the shrimp in a single layer for about 1 minute per side until just pink and opaque; transfer to a plate.
5. Add the remaining oil to the pan, then stir-fry the Walla Walla onion and zucchini for 4 to 5 minutes until browned at the edges but still crisp-tender.
6. Add garlic, ginger, and the white parts of the green onions; stir-fry 30 seconds until fragrant, then return the shrimp and any juices to the pan.
7. Stir the sauce again, pour it into the pan, and toss for 1 to 2 minutes until glossy and the shrimp are fully cooked through.
8. Fluff the rice, spoon it into two bowls, top with the Sichuan shrimp and zucchini, and finish with the green onion greens and an extra drizzle of chili crisp if desired.