Careme

Ingredients

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

  12 oz $6.00
• Kroger® Sweet Corn on the Cob

  2 ears, kernels cut from cobs $2.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Zucchini

  1/2 lb, diced $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh Red Hothouse Bell Pepper

  1/2 pepper, diced $1.67
• Fresh Roma Tomato

  1 large tomato, chopped $1.49
• Garlic

  2 cloves, minced $0.79
• Olive oil

  1 tablespoon
• Butter

  1 tablespoon
• Paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Cayenne pepper

  1/8 to 1/4 teaspoon
• Salt and black pepper

  to taste
• Lemon juice or vinegar

  1 teaspoon

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook until tender, about 15 minutes, then let stand covered while you make the skillet.
2. Pat the shrimp very dry and toss with paprika, oregano, thyme, cayenne, 1/4 teaspoon salt, and a few grinds of black pepper; dice the zucchini, onion, bell pepper, and tomato, mince the garlic, and cut the kernels from the corn cobs.
3. Heat a large skillet over medium-high heat, add the olive oil, then add the shrimp in a single layer and sear just until pink on the first side, about 1 minute; flip and cook 30 to 60 seconds more, then transfer to a plate before they are fully firm.
4. Add the butter to the same skillet, then stir in the Walla Walla onion, bell pepper, and corn; cook for 4 to 5 minutes, scraping up browned bits, until the corn is bright and lightly charred in spots.
5. Stir in the zucchini and garlic and cook for 3 to 4 minutes, until the zucchini is crisp-tender, then fold in the chopped tomato and cook 1 to 2 minutes to make a light juicy sauce.
6. Return the shrimp and any juices to the skillet and toss for 1 to 2 minutes, just until the shrimp are opaque and cooked through; season with lemon juice or vinegar, plus more salt, pepper, or cayenne to taste.
7. Fluff the rice, spoon it into two shallow bowls, and pile the Cajun shrimp, corn, and vegetables over the top with the skillet juices.