Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Yukon Gold Potatoes 1 lb $1.29/lb
• Jumbo Yellow Onions 1/2 medium $0.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Thyme 1 tsp chopped $2.49

Instructions

1. Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes into 1-inch chunks, slice 1/2 medium onion, trim 1 lb asparagus, and mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tsp thyme.
2. Toss the potatoes with 1 tbsp oil, half the garlic, half the thyme, salt, and pepper. Spread on a sheet pan and roast 15 minutes.
3. Add 1 lb asparagus, 8 oz sliced baby bella mushrooms, and the sliced onion to the pan. Toss with a little more oil, salt, and pepper. Roast 10-12 minutes more until the potatoes are tender and the vegetables are browned at the edges.
4. Meanwhile pat dry 12 oz shrimp and season with salt, pepper, and a little lemon zest.
5. Heat a large skillet over medium-high with 1 tbsp oil. Sear the shrimp for 1-2 minutes per side until just pink. Add the remaining garlic for the last 30 seconds.
6. Lightly smash some of the roasted potatoes with the back of a spoon right on the pan. Drizzle the vegetables with half the lemon juice.
7. Plate the roasted vegetables and potatoes, top with the shrimp, and finish with parsley, remaining thyme, and more lemon juice to taste.