Careme

Ingredients

• Extra Large EZ Peel Shrimp 21/25 (or Patagonia Pink Shrimp) 1 lb shrimp, peeled & deveined $7.99 (sale) per 1 lb (EZ Peel) / $8.99 (sale) per 1 lb (Patagonia)
• Kroger® Radishes 8 oz radishes, thinly sliced $2.49 per 16 oz
• Kale Lettuce Bunch (or Organic Kale) 1 bunch kale, stems removed, leaves chopped $2.49 per bunch
• Jumbo Yellow Onion 1/2 onion, thinly sliced $1.29/lb (sale)
• Garlic 2 cloves, minced $1.50 each
• Fresh Organic Lemon (or bottled lemon juice) 1 lemon (2 Tbsp juice) $1.69 each
• Smoked paprika 1 1/2 tsp (not provided)
• Honey 2 tsp (not provided)
• Olive oil 2 Tbsp, divided (not provided)
• Butter (optional) 1 Tbsp (optional, to finish) (not provided)
• Salt & black pepper to taste (not provided)
• Red pepper flakes (optional) pinch (not provided)

Instructions

1. Prep: Peel/devein 1 lb shrimp; pat very dry. Slice radishes thin. Thinly slice 1/2 onion. Chop kale. Mince garlic. Juice lemon (2 Tbsp).
2. Season shrimp: Toss shrimp with 1 tsp smoked paprika, 1/2 tsp salt, and black pepper. (Reserve 1/2 tsp paprika for the pan sauce.)
3. Sauté veg: In a large skillet over medium heat, add 1 Tbsp olive oil. Add onions with a pinch of salt and cook 4 minutes. Add radishes and cook 2 minutes. Add kale plus 2 Tbsp water, cover 2 minutes to wilt, then uncover and cook 2 more minutes. Stir in half the garlic; cook 30 seconds. Transfer veg to a bowl.
4. Sear shrimp: Wipe skillet if needed; raise heat to medium-high. Add 1 Tbsp olive oil. Add shrimp in a single layer and sear 1–2 minutes per side until just cooked through. Transfer shrimp to the bowl with veg.
5. Warm paprika-honey pan dressing: Lower heat to low. Add remaining garlic and 1/2 tsp smoked paprika; stir 15 seconds. Add 2 Tbsp lemon juice and 2 tsp honey, plus 2 Tbsp water. Simmer 30–60 seconds. Turn off heat and swirl in 1 Tbsp butter if using. Taste and adjust with salt/pepper/red pepper flakes.
6. Toss & serve: Pour dressing over shrimp and veg; toss. Serve warm as-is or over rice if you have it.