Careme

Instructions

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1. 1.

   Prepare the shrimp and vegetables:

   • Peel and devein 12 ounces Kroger® Jumbo Raw Shrimp, leaving the tails on if desired.
   • Quarter 12 ounces Japanese eggplant lengthwise, then cut it into 1-inch pieces.
   • Finely chop 6 ounces Walla Walla sweet onion.
   • Dice 8 ounces Roma tomato.
   • Mince 3 garlic cloves.
   • Finely grate 1/2 ounce peeled ginger.

   Keep the prepared ingredients separate.

2. 2.

   Rinse 3/4 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 1 1/4 cups water and 1 1/2 teaspoons Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. 3.

   While the rice cooks, toss the prepared shrimp with 1 1/2 teaspoons Diamond Crystal kosher salt. Refrigerate for 10 minutes while you begin the curry.

4. 4.

   Toss the prepared eggplant with 1 teaspoon Diamond Crystal kosher salt. Heat 2 tablespoons neutral cooking oil in a wide skillet over medium-high heat. Add the eggplant and cook for about 5 minutes, turning occasionally, until browned on several sides. Transfer the browned eggplant to a plate.

5. 5.

   Reduce the heat to medium and add 1 tablespoon neutral cooking oil to the skillet. Add the prepared onion and cook for 3 minutes. Stir in the prepared garlic and ginger with 1 teaspoon ground turmeric, 1 teaspoon sweet paprika, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Add the prepared tomato and cook for 3 minutes, crushing it lightly, until saucy.

6. 6.

   Stir the following into the tomato mixture:

   • 3/4 cup full-fat unsweetened coconut milk
   • 3/4 cup water
   • 2 teaspoons fish sauce
   • 1 1/2 teaspoons Diamond Crystal kosher salt

   Return the browned eggplant to the skillet. Bring to a gentle simmer and cook uncovered for 8 minutes, until the eggplant is tender and the sauce lightly thickens.

7. 7.

   Add the salted shrimp to the curry and gently simmer for about 2 to 3 minutes, turning once, until the shrimp are opaque, loosely C-shaped, and 140°F at the thickest part. Remove the skillet from the heat and squeeze in 1 lime, yielding about 1 tablespoon juice.

8. 8.

   Fluff the rice and divide it between two shallow bowls. Spoon the shrimp and eggplant curry over or alongside the rice, garnish with 1/4 cup cilantro leaves, and serve.

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