Careme

Ingredients

• Service Counter Large Peeled and Deveined Shrimp Raw 31/40

  1 lb $7.99
• Bok Choy

  1 lb $2.49
• Fresh Yellow Bell Pepper

  1 ct $2.00
• Fresh Large Green Bell Pepper

  1 ct $1.50
• Ginger Root

  2-inch piece $4.99
• Garlic

  3 cloves $1.50
• Green Onions

  1 bunch $1.50
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• cilantro

  2 tbsp chopped, optional
• jasmine rice

  1 cup
• soy sauce

  2 tbsp
• fish sauce

  1 tsp optional
• honey or brown sugar

  1 tsp
• neutral oil

  2 tbsp
• red pepper flakes

  to taste
• black pepper

  to taste

Instructions

1. Cook 1 cup jasmine rice according to package directions so it is ready by the time the stir-fry finishes. Fluff the rice and keep it warm.
2. While the rice cooks, peel and finely mince a 2-inch piece of ginger. Mince 3 garlic cloves. Slice 1 bunch green onions, separating the whites from the greens. Cut 1 yellow bell pepper and 1 green bell pepper into thin strips. Trim the base from 1 pound bok choy, then slice the stems and leaves into bite-size pieces, keeping stems and leaves separate. Chop 2 tablespoons cilantro if using. Juice 1 lemon.
3. Pat 1 pound raw peeled and deveined shrimp dry. In a bowl, toss the shrimp with 1 tablespoon lemon juice, a few grinds of black pepper, and a pinch of red pepper flakes.
4. In a small bowl, stir together 2 tablespoons soy sauce, 1 teaspoon fish sauce if using, 1 teaspoon honey or brown sugar, and 2 tablespoons water.
5. Heat 1 tablespoon neutral oil in a large skillet or wok over high heat on the stove. Add the 1 pound shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and lightly curled. Transfer the shrimp to a plate so they do not overcook.
6. Add the remaining 1 tablespoon neutral oil to the hot skillet. Add the green onion whites, the minced 2-inch piece ginger, and the 3 minced garlic cloves. Stir for about 30 seconds until fragrant.
7. Add the sliced yellow bell pepper, sliced green bell pepper, and the bok choy stems. Stir-fry for 2 to 3 minutes until the peppers brighten and the bok choy stems begin to soften. Add the bok choy leaves and cook 1 minute more until just wilted.
8. Return the cooked shrimp to the skillet. Pour in the soy mixture and toss for 1 minute until the sauce lightly coats the shrimp and vegetables. Add another squeeze of lemon juice to wake up the flavors. Taste and adjust with more soy sauce, pepper, or red pepper flakes as needed.
9. Spoon the warm jasmine rice into shallow bowls. Pile the shrimp and bok choy stir-fry on top and let some of the glossy sauce run into the rice. Finish with the sliced green onion tops and the chopped cilantro for a fresh green contrast.