Careme

Ingredients

• Large peeled and deveined shrimp raw 31/40 12 oz $7.99/lb sale
• Bok choy 1 lb $2.77/lb sale
• Kroger sliced white mushrooms 8 oz $2.49/8 oz
• Jumbo yellow onion 1 medium $0.99/lb
• Fresh peeled ginger bag 1 tablespoon, minced $3.99/7 oz
• Garlic 2 cloves, minced $0.69 each
• Fresh organic limes 1 lime $1.29 each
• Simple Truth organic low sodium chicken broth 1/4 cup $1.79/32 oz sale
• Green onions 2 stalks, sliced $1.29 each
• Cooked rice from pantry 1 cup dry rice, cooked pantry

Instructions

1. Prep 12 oz Large Peeled and Deveined Shrimp Raw 31/40 ($7.99/lb sale) by patting dry. Trim and chop 1 lb Bok Choy ($2.77/lb sale), separating stems from leaves. Slice 8 oz Kroger Sliced White Mushrooms ($2.49). Thinly slice 1 medium Jumbo Yellow Onion ($0.99/lb). Mince 1 tablespoon Fresh Peeled Ginger ($3.99/7 oz) and 2 cloves Garlic ($0.69 each). Slice 2 Green Onions ($1.29 each). Cut 1 Fresh Organic Lime ($1.29 each) into halves.
2. Cook 1 cup dry rice from pantry according to package directions so it is ready for serving 2 people.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the sliced onion, the 1 tablespoon minced ginger, and the 2 minced garlic cloves. Stir-fry for 1 to 2 minutes until fragrant.
4. Add the 8 oz sliced mushrooms and the bok choy stems. Stir-fry for 3 minutes until the mushrooms soften and the stems begin to turn tender.
5. Add the 12 oz shrimp and cook for 1 to 2 minutes, tossing often, until just starting to turn pink.
6. Pour in 1/4 cup Simple Truth Organic Low Sodium Free Range Chicken Broth ($1.79/32 oz sale) and the juice from 1/2 lime. Add the bok choy leaves and cook 2 to 3 minutes more until the leaves wilt and the shrimp are fully cooked through.
7. Taste and season with salt and pepper from pantry. Finish with the sliced 2 green onions and a squeeze from the remaining 1/2 lime.
8. Serve the shrimp and vegetables over the cooked rice. Pair with a crisp Sauvignon Blanc or a dry Riesling.