Careme

Ingredients

• Raw white shrimp 1 lb $7.99/lb
• Spaghetti squash 1 medium, about 2 lb $1.49/lb
• Bok choy 1 lb $2.49/lb
• Kroger sliced white mushrooms 8 oz $2.49/8 oz
• Fresh large green bell pepper 1 $0.99 each
• Jumbo yellow onion 1 small $0.99/lb
• Organic ginger root 1 tablespoon grated $2.99/lb
• Garlic 2 cloves $0.79 each
• Soy sauce 3 tablespoons pantry
• Honey or brown sugar 1 teaspoon pantry
• Neutral oil 2 tablespoons pantry
• Red pepper flakes optional pinch pantry

Instructions

1. Prep 1 medium spaghetti squash, about 2 pounds ($1.49/lb), by halving lengthwise and scraping out the seeds. Pat dry 1 pound raw white shrimp ($7.99/lb). Chop 1 pound bok choy ($2.49/lb) into bite-size pieces, separating stems and leaves. Slice 8 ounces Kroger sliced white mushrooms ($2.49/8 oz) if needed, thinly slice 1 fresh large green bell pepper ($0.99 each), thinly slice 1 small jumbo yellow onion ($0.99/lb), grate 1 tablespoon organic ginger root ($2.99/lb), and mince 2 garlic cloves from 1 garlic bulb ($0.79 each).
2. Heat the oven to 425°F. Rub the cut sides of the 2-pound spaghetti squash ($1.49/lb) with 1 tablespoon neutral oil, then season with 1/2 teaspoon salt and a little pepper. Place cut side down on a sheet pan and roast 22 to 28 minutes until tender.
3. While the squash roasts, whisk together 3 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 2 tablespoons water, and an optional pinch of red pepper flakes in a small bowl.
4. Heat a large skillet or wok over medium-high heat with 1 tablespoon neutral oil. Add the 1 pound raw shrimp ($7.99/lb) and cook for about 1 minute per side until just turning pink. Transfer to a plate so they do not overcook.
5. Add the sliced 1 small onion ($0.99/lb), the sliced 1 green bell pepper ($0.99 each), and the 8 ounces mushrooms ($2.49/8 oz) to the skillet. Stir-fry for 4 minutes until they start to brown.
6. Add the bok choy stems from the 1 pound bok choy ($2.49/lb), the grated 1 tablespoon ginger ($2.99/lb), and the minced 2 garlic cloves ($0.79 each bulb). Cook 2 minutes. Add the bok choy leaves and cook 1 minute more.
7. Return the 1 pound shrimp ($7.99/lb) to the skillet and pour in the soy mixture. Stir for 1 to 2 minutes until the sauce lightly coats the vegetables and the shrimp are fully cooked.
8. Scrape the roasted spaghetti squash strands from the 2-pound squash ($1.49/lb) with a fork and divide between bowls. Spoon the shrimp and bok choy stir-fry over top. Mentioned wine pairing: Sauvignon Blanc or Pinot Grigio.