Careme

Ingredients

• Kroger Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Bok Choy 1 lb $2.77/lb
• Kroger Sliced White Mushrooms 8 oz $2.49
• Organic Ginger Root 2-inch piece $3.77/lb
• Green Onions 1 bunch $1.29
• Kroger Sweet Potato 1 to 1 1/4 lb $4.99

Instructions

1. Prep 12 oz Kroger Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99) by thawing if needed and patting dry. Halve or quarter 1 lb Bok Choy ($2.77/lb) depending on size. Slice 8 oz Kroger Sliced White Mushrooms ($2.49) if not already sliced. Peel and mince a 2-inch piece Organic Ginger Root ($3.77/lb). Slice 1 bunch Green Onions ($1.29), separating whites and greens. Peel and cube 1 to 1 1/4 lb Kroger Sweet Potato ($4.99 for 3 lb bag).
2. Heat the oven to 425°F. Toss the 1 to 1 1/4 lb sweet potato with oil, salt, and pepper on a sheet pan. Roast 20 to 25 minutes, turning once, until browned and tender.
3. While the sweet potatoes roast, heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the white parts of the 1 bunch Green Onions and the minced 2-inch piece Organic Ginger Root. Stir 30 seconds until fragrant.
4. Add the 8 oz mushrooms and cook 3 to 4 minutes until lightly browned. Add the 1 lb bok choy and stir-fry 2 to 3 minutes until the stems are crisp-tender.
5. Push the vegetables to the side and add the 12 oz shrimp with a drizzle of oil. Cook 1 to 2 minutes per side until pink and just cooked through. Toss everything together and season with salt and pepper, plus a small splash of water to create a light pan sauce.
6. Serve the ginger shrimp and vegetables over the roasted sweet potato cubes. Scatter the green parts of the 1 bunch Green Onions over the top.
7. Wine pairing: serve with Sauvignon Blanc or Riesling.