Careme

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb $7.99
• Bok Choy 1 lb $2.77
• Kroger® Sliced White Mushrooms 8 oz $2.00
• Organic Ginger Root 1 lb $3.77
• Garlic 1 bulb $0.69
• Green Onions 1 each $1.29
• Kroger® Yellow Onion 3 lb Bag 1 onion from 3 lb bag $2.29
• Kroger® Fat Free Beef Broth 32 oz $1.59
• Pompeii® Lemon Juice 13 fl oz $2.50
• neutral oil 2 tablespoons
• soy sauce 3 tablespoons
• honey or brown sugar 2 teaspoons
• cornstarch 2 teaspoons
• cooked rice 3 cups

Instructions

1. Cook 1 1/2 cups dry rice according to package directions to yield about 3 cups cooked rice, then keep it warm. While the rice cooks, peel and mince 1 tablespoon ginger from the 1 pound organic ginger root, peel and mince 3 cloves from the 1 garlic bulb, thinly slice 1 green onion, and peel and thinly slice 1 medium onion from the 3 pound yellow onion bag. Clean 8 ounces Kroger sliced white mushrooms if needed. Separate the 1 pound bok choy leaves, rinse well, and cut the stems and leaves into 2-inch pieces, keeping stems and leafy tops separate.
2. Pat the 1 pound raw shrimp dry. In a small bowl, stir together 3 tablespoons soy sauce, 1/2 cup Kroger fat free beef broth, 2 teaspoons lemon juice from the Pompeii bottle, 2 teaspoons honey or brown sugar, and 2 teaspoons cornstarch until smooth.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 1 pound shrimp in a single layer, season lightly with a pinch of salt, and cook for about 1 minute per side until just turning pink. Transfer the shrimp to a plate so they do not overcook.
4. Add the remaining 1 tablespoon neutral oil to the skillet. Add the sliced onion, 8 ounces sliced white mushrooms, the minced 1 tablespoon ginger, and the minced 3 garlic cloves. Stir-fry for 3 to 4 minutes until the onions soften and the mushrooms begin to brown.
5. Add the chopped bok choy stems from the 1 pound bok choy and stir-fry for 2 minutes. Add the bok choy leaves and cook for 1 minute more until they wilt slightly but still look vivid green.
6. Stir the sauce again, then pour in the soy-broth mixture. Let it bubble for 1 to 2 minutes until glossy and lightly thickened. Return the cooked 1 pound shrimp and any juices to the pan and toss for 1 minute, just until the shrimp are fully cooked and coated.
7. Spoon the 3 cups cooked rice into shallow bowls. Arrange the shrimp, bok choy, mushrooms, and sauce over the rice, making sure the bright greens sit on top for color. Finish with the sliced green onion over each bowl.
8. Serve immediately. For wine, Riesling is a smart match with the ginger and savory sauce, while Pinot Grigio keeps the pairing crisp and clean.