Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz sale
• Bok Choy 1 lb $2.49/lb
• Kroger® Sliced White Mushrooms 8 oz $2.79/8 oz
• Carrots 1/2 lb $1.69/lb
• Green Onions 1 bunch $1.50 each
• Ginger Root 1 2-inch piece $4.99/lb
• Garlic 3 cloves $1.50 each
• Kroger® Russet Potatoes 3/4 lb $2.99/5 lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/2 cup $1.79/32 oz sale

Instructions

1. Prep 12 oz Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off ($6.99/12 oz sale) by thawing if needed and patting dry. Separate 1 lb Bok Choy ($2.49/lb) into stems and leaves, then chop both. Slice 8 oz Kroger® Sliced White Mushrooms ($2.79/8 oz), thinly slice 1/2 lb Carrots ($1.69/lb), slice 1 bunch Green Onions ($1.50 each), mince a 2-inch piece of Ginger Root ($4.99/lb), mince 3 cloves Garlic ($1.50 each bulb), and dice 3/4 lb Kroger® Russet Potatoes ($2.99/5 lb) into small cubes. Measure 1/2 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth ($1.79/32 oz sale).
2. Cook the potatoes: heat 1 1/2 tablespoons oil in a large skillet over medium-high. Add the 3/4 lb diced Kroger® Russet Potatoes, season with salt and pepper, and cook 10 to 12 minutes, stirring occasionally, until browned and tender. Transfer to a plate.
3. Cook the shrimp: add 1 tablespoon oil to the same skillet. Add the 12 oz shrimp in one layer, season lightly with salt and pepper, and cook 1 to 2 minutes per side until just pink. Remove to a plate so they do not overcook.
4. Stir-fry the vegetables: in the same skillet add the minced 2-inch piece Ginger Root, minced 3 cloves Garlic, and the white parts of the 1 bunch Green Onions. Stir 30 seconds. Add the sliced 1/2 lb Carrots, chopped bok choy stems from the 1 lb Bok Choy, and the 8 oz sliced mushrooms. Cook 4 to 5 minutes until the mushrooms soften and the carrots are crisp-tender.
5. Finish the sauce: add the bok choy leaves from the 1 lb Bok Choy and pour in the 1/2 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth. Cook 2 minutes until the leaves wilt and the broth lightly reduces. Return the cooked 12 oz shrimp and the browned 3/4 lb diced Kroger® Russet Potatoes to the skillet and toss everything together. Add the green parts of the 1 bunch Green Onions and season to taste with salt and pepper.
6. Serve: spoon the shrimp, vegetables, and potatoes into bowls and serve hot.
7. Wine note: Grüner Veltliner is a sharp, food-friendly pairing for ginger, mushrooms, and green vegetables. Pinot Gris is a great backup if you want something slightly softer and fruitier.