In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp and pineapple stir-fry with Bhutan red rice

Gluten-Free Friendly, Dairy-Free, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

30 Minutes

Cooking the bok choy separately from the rest of this sweet and savory stir fry preserves the vegetable’s crunchy texture and helps make sure that its mild taste isn’t overpowered by the more flavorful ingredients. The lemongrass is intended is used as an aromatic to season the stir fry. It’ll be too tough to eat so remove it before serving.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

3/4 cup Bhutan red rice
1 baby bok choy
1-2 shallots
1 serrano chile (optional)
1-2 garlic cloves
1 red bell pepper
1 stalk lemongrass
½ pound pineapple
10 ounces wild gulf shrimp
Fresh basil
3 tablespoons stir-fry sauce (mirin-tamari-rice vinegar)

Nutrition per serving

Calories 590, Total Fat 11g (14% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1230mg (53% DV), Total Carb. 94g (34% DV), Fiber 7g (25% DV), Protein 31g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

In a pot over high heat, bring 1½ cups salted water to a boil. Add the rice, reduce to a simmer, cover and cook until the liquid is absorbed and rice is tender, 20 to 25 minutes.
While the rice cooks, prepare the vegetables and shrimp.

Prep the vegetables and shrimp

Cut the bok choy in half, lengthwise.
Peel and thinly slice the shallot.
Cut the serrano chile in half lengthwise and then into thin diagonal slices.
Coarsely chop the garlic.
Core and remove the seeds from the red pepper; cut lengthwise into ¼-inch pieces.
Cut the lemongrass on an angle into 2-inch long pieces.
Cut off the tough outer layer of the pineapple, then the fruit into quarters, remove the core and cut the pineapple into ¼-inch thick pieces.
Rinse the shrimp and pat dry.
Pick the basil leaves from the stems and coarsely chop. Discard the stems.

Char the bok choy; make the stir-fry

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the bok choy cut-side down and cook until browned and just tender-crisp, 2 to 3 minutes on each side. Transfer the bok choy to a plate.
Add the shallots, chile, and lemongrass. Season with salt and cook until the shallots are softened, 1 to 2 minutes. Add the garlic and red peppers and cook, stirring occasionally, until peppers start to soften, 2 to 3 minutes. Add the pineapple and cook, tossing occasionally, until heated through, 1 to 2 minutes.
Add the shrimp and the stir-fry sauce and cook, stirring occasionally until the shrimp is pink and cooked through, 4 to 5 minutes. Remove from the heat and add the basil.

Serve

Transfer the rice and stir-fry to individual plates or bowls, arrange the bok choy on the side and serve.

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