Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled & Deveined Tail Off 12 oz shrimp, thawed if frozen, patted dry $6.99 (sale) for 12 oz
• Draper Valley Boneless Skinless Fresh Chicken Breast 8 oz chicken breast, thinly sliced $7.49/lb (reg)
• Simple Truth Organic® Thai Basil Container 1/2 oz Thai basil (about 1 loosely packed cup leaves) $2.79 (reg)
• Simple Truth Organic® Roma Tomatoes 16 oz Roma tomatoes, diced $3.99 (reg)
• Organic Jumbo Yellow Onions 1/2 medium onion (about 4 oz), thinly sliced $2.19/lb (reg)
• Simple Truth Organic Garlic Bulbs 3 cloves garlic, minced $2.79/3 ct (reg)
• Organic Ginger Root 1-inch piece ginger, peeled and finely grated $5.99/lb (reg)
• Organic Long English Cucumber (side salad) 1/2 cucumber, thinly sliced $3.99 (reg)

Instructions

1. Prep: Cook 1 cup dry jasmine rice (or any rice) according to package for 2 servings (typically 1 cup rice + 1 1/2 cups water + pinch of salt). While rice cooks, pat dry 12 oz shrimp and season with 1/2 tsp salt. Thinly slice 8 oz chicken breast and season with 1/2 tsp salt and black pepper. Dice 16 oz Roma tomatoes. Thinly slice 1/2 onion (about 4 oz). Mince 3 garlic cloves. Grate 1-inch ginger. Pick Thai basil leaves from stems (about 1 cup).
2. Stove (sear proteins): Heat 1 tbsp neutral oil in a large skillet over medium-high. Add the 8 oz sliced chicken in an even layer and sear until lightly browned and cooked through, 3–5 minutes. Remove to a bowl.
3. Stove (shrimp): Add another 1 tsp oil if needed. Add the 12 oz shrimp and sear until just pink, 1–2 minutes per side. Remove shrimp to the same bowl with chicken (don’t overcook).
4. Stove (build sauce): Lower heat to medium. Add the sliced 1/2 onion to the skillet with 1 tbsp oil if the pan is dry; cook 2–3 minutes. Add the minced 3 garlic cloves and grated ginger; cook 30 seconds until fragrant.
5. Stove (tomato-basil pan sauce): Add the 16 oz diced tomatoes plus 1/2 tsp salt and simmer 6–10 minutes until saucy and reduced. Stir in 1 tbsp brown sugar (optional for balance) and 1 tbsp fish sauce or soy sauce (optional but very restaurant-y). Taste and adjust salt.
6. Stove (finish): Return chicken and shrimp (and any juices) to the pan for 1 minute to warm through. Turn off heat and fold in the Thai basil leaves (about 1 cup) so they stay bright and aromatic.
7. Side: Toss 1/2 thinly sliced cucumber with 1 tbsp rice vinegar (or lemon juice), 1 tsp sugar, and a pinch of salt for a quick cucumber salad.
8. Serve: Spoon rice into bowls/plates and top with the Thai basil tomato chicken-and-shrimp. Serve the quick cucumber salad on the side.