Careme

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (1 lb) 1 lb $6.99 (sale)
• Kroger® Russet Potatoes (5 lb bag) About 1 1/4 lb potatoes (roughly 2 medium), cut into 1-inch chunks $2.49
• Green Asparagus (1 lb) 1 lb, woody ends trimmed $3.49
• Fresh Limes 1 lime, juiced (or serve as wedges) $0.89 each
• Jumbo Yellow Onions 1/2 onion, thinly sliced (optional, for the shrimp pan) $0.89/lb

Instructions

1. Prep (oven): Heat oven to 425°F. Cut about 1 1/4 lb russet potatoes into 1-inch chunks; toss on a sheet pan with 2 tbsp oil (pantry), 1 tsp kosher salt, and 1/2 tsp black pepper. Roast 25 minutes, tossing once at the 15-minute mark.
2. Prep: Trim 1 lb asparagus (snap or cut off woody ends). Toss asparagus with 1 tbsp oil (pantry) and a pinch of salt.
3. Roast the asparagus (oven): After potatoes have roasted 25 minutes, push potatoes to one side and add asparagus to the other side of the same sheet pan. Roast 10–12 minutes more, until asparagus is tender-crisp and potatoes are browned and done.
4. Cook the shrimp (stove): While asparagus roasts, pat dry 1 lb shrimp. Heat a large skillet over medium-high with 1 tbsp oil (pantry). Add optional 1/2 onion, thinly sliced, and cook 2 minutes to soften. Add shrimp with 1 tsp salt, 1/2 tsp pepper, and 2 minced garlic cloves (pantry). Cook 1–2 minutes per side until just pink and opaque.
5. Finish: Turn off heat and swirl in 1–2 tbsp butter (pantry) plus juice of 1 lime. Taste and adjust salt/citrus.
6. Serve: Divide roasted potatoes and asparagus between 2 plates and spoon the garlicky lime shrimp over the top (or alongside).