Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off 12 ounces $8.99
• Sugar Snap Pea Tray 12 oz $4.00
• Organic Baby Bok Choy 1 lb $2.99
• Kroger® Whole White Mushrooms 8 oz $2.39
• Organic Ginger Root 1 lb $2.99
• Organic Garlic 1 ct $1.39
• Green Onions 1 each $1.29

Instructions

1. If serving with rice, start it first according to package directions so it is ready when the stir-fry is done. For the stir-fry, pat 12 ounces raw peeled and deveined shrimp dry. Trim 12 ounces sugar snap peas. Halve or quarter 8 ounces white mushrooms depending on size. Slice 1 pound baby bok choy lengthwise into halves or quarters, keeping a little core attached so the leaves stay together. Thinly slice 3 green onions, separating white and green parts. Mince 3 cloves garlic and grate 1 tablespoon peeled ginger.
2. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon honey, 1 teaspoon rice vinegar, and 1/2 teaspoon cornstarch from the pantry until smooth. This will give the sauce a light sheen rather than a heavy coating.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add the 12 ounces shrimp in a single layer, season lightly with salt, and sear for about 1 minute per side until just pink. Remove to a plate so they do not overcook.
4. Add another 1 tablespoon oil if the pan looks dry. Stir-fry the mushrooms and the white parts of the green onions for 2 minutes until the mushrooms begin to brown. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
5. Add the 12 ounces sugar snap peas and the 1 pound sliced baby bok choy. Stir-fry 2 to 3 minutes, letting the peas stay bright and crisp and the bok choy wilt just enough to become silky but not limp.
6. Return the shrimp to the pan. Pour in the soy-ginger sauce and toss for 1 minute until the sauce lightly coats the shrimp and vegetables and reduces just enough to look glossy.
7. Taste and adjust with a pinch more salt or a few drops of soy sauce if needed. Finish with the sliced green onion tops.
8. Plate over cooked rice if using, or serve as is in shallow bowls. Arrange the bok choy so the green leaves sit on top, nestle the shrimp around the bowl, and let the snap peas and mushrooms show for contrast. A sprinkle of sesame seeds from the pantry is great if you have them.
9. Optional wine pairing: an off-dry Riesling beautifully handles the ginger and sweet shrimp, while Pinot Gris keeps the pairing fresh and understated.