Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 1 package (12 oz) $5.99 (sale) / 12 oz
• Broccoli Crown ~1 lb (or 1 large crown), cut into florets $2.19/lb
• Organic Yukon Gold Potatoes ~1 lb (about 2 medium), quartered $3.99/3 lb
• Organic Jumbo Yellow Onions (optional) 1/2 small onion, thin-sliced (optional) $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99/3 ct
• Pantry: lemon (or bottled lemon juice) 1 lemon (zest + 2 Tbsp juice)
• Pantry: olive oil 2–3 Tbsp
• Pantry: butter (optional but great) 1 Tbsp
• Pantry: paprika or chili flakes (optional) 1/2 tsp
• Pantry: salt & black pepper to taste

Instructions

1. Prep: Thaw shrimp if needed, then pat very dry. Cut broccoli into bite-size florets. Quarter potatoes. Mince garlic; zest and juice lemon.
2. Cook potatoes (stove): Put potatoes in a pot, cover with cold salted water. Boil 12–15 minutes until very tender. Drain well, return to pot, smash with 1 Tbsp olive oil (and 1 Tbsp butter if using). Season with salt/pepper; cover to keep warm.
3. Blister broccoli (stove): Heat a large skillet over medium-high with 1 Tbsp olive oil. Add broccoli (and sliced onion if using), season with salt/pepper. Cook 6–8 minutes, stirring occasionally, until browned in spots and crisp-tender. Transfer to a bowl.
4. Sauté shrimp: In the same skillet, add 1 Tbsp olive oil. Add shrimp in one layer, season with pepper and paprika/chili flakes. Cook 1–2 minutes per side until just pink and opaque.
5. Make quick pan sauce: Lower heat to medium. Add garlic and stir 20–30 seconds. Add lemon juice plus 2–3 Tbsp water; scrape up browned bits. Add lemon zest and a small pinch of salt if needed.
6. Toss + serve: Return broccoli to skillet and toss to coat. Serve shrimp and broccoli over smashed potatoes, spooning the lemon-garlic sauce over the top.