Careme

Ingredients

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

  12 oz $6.00
• Zucchini

  12 oz, cut into 1/2-inch half-moons $2.69
• Simple Truth Organic® Jasmine Rice

  3/4 cup dry $4.99
• Fresh Organic Lime

  1 lime, juiced and cut into wedges $1.50
• Ginger Root

  1 tablespoon grated $4.99
• Garlic

  2 cloves, minced $0.79
• Green Onions

  2, sliced; whites and greens separated $1.50
• Simple Truth Organic® Thai Basil Container

  1/2 cup loosely packed leaves $2.79
• Neutral cooking oil

  1 1/2 tablespoons
• Fish sauce

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar or honey

  2 teaspoons
• Crushed red pepper flakes or sliced fresh chile

  1/4 teaspoon, optional
• Kosher salt

  to taste

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with 1 1/8 cups water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand covered while you stir-fry.
2. Pat the shrimp very dry, lightly salt it, and set it aside; cut the zucchini, mince the garlic, grate the ginger, slice the green onions, and pick the Thai basil leaves.
3. In a small bowl, stir together the lime juice, fish sauce, soy sauce, brown sugar or honey, and chile flakes if using until the sugar dissolves.
4. Heat a large skillet or wok over medium-high heat until hot, add 1 tablespoon oil, then sear the zucchini in a single layer for 3 to 4 minutes until browned but still crisp-tender; transfer to a plate.
5. Add the remaining 1/2 tablespoon oil to the skillet, then add the shrimp and cook 1 to 2 minutes per side until pink, opaque, and just cooked through.
6. Add the garlic, ginger, and white parts of the green onions; stir-fry 30 seconds, then return the zucchini to the pan and pour in the sauce, tossing for 1 minute until glossy.
7. Turn off the heat and fold in the Thai basil and green onion tops, then taste and adjust with a little more lime or salt if needed.
8. Fluff the rice, divide it between two bowls, spoon the shrimp and zucchini stir-fry over the top, and serve with lime wedges.