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
• Carrots 1/2 lb $1.69/lb
• Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
• Green Onions 1 bunch $1.50 each
• Ginger Root 1 tablespoon grated $4.99/lb
• Garlic 2 cloves $1.50 each
• Soy sauce 2 tablespoons pantry
• Olive oil or neutral oil 1 tablespoon pantry
• Cooked rice, optional 2 cups cooked pantry
• Fresh Organic Lime or lemon 1/2 fruit, optional $1.29 each or $1.69 each lemon

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. Trim and chop 1 lb bok choy ($2.49/lb), separating stems and leaves. Peel and thinly slice 1/2 lb carrots ($1.69/lb). Slice 8 oz Kroger Whole White Mushrooms ($2.79/8 oz). Slice 1 bunch green onions ($1.50 each). Grate 1 tablespoon ginger root ($4.99/lb) and mince 2 cloves garlic from 1 garlic bulb ($1.50 each).
2. If serving with rice, have 2 cups cooked rice ready before you start stir-frying.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 12 oz shrimp and cook for 1 to 2 minutes per side until just pink. Transfer to a plate.
4. Add the sliced 1/2 lb carrots, the bok choy stems from the 1 lb bok choy, the 8 oz sliced mushrooms, and half the sliced green onions to the same skillet. Stir-fry 4 to 5 minutes until the carrots are crisp-tender and the mushrooms are browned.
5. Add the grated 1 tablespoon ginger and minced 2 cloves garlic. Cook 30 seconds until fragrant.
6. Add the bok choy leaves and 2 tablespoons soy sauce. Stir-fry 1 to 2 minutes until the leaves wilt.
7. Return the 12 oz shrimp to the skillet and toss everything together for 1 minute, just until the shrimp are cooked through. Squeeze over juice from 1/2 lime or 1/2 lemon if using.
8. Serve the shrimp and vegetables over 2 cups cooked rice, if using, and top with the remaining sliced green onions.