Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale (12 oz)
• Organic Yukon Gold Potatoes 12 oz potatoes (about 2 medium), cut into 1-inch chunks $5.49 (3 lb)
• Simple Truth Organic® Roma Tomatoes 8 oz (about 2–3), chopped $2.99 (16 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, thin-sliced $1.99 (3 ct)
• Simple Truth Organic® Thai Basil Container (or any basil) a small handful, torn (optional but excellent) $2.49
• Olive oil 2–3 tbsp
• Butter (optional) 1 tbsp
• Lemon 1/2 lemon (juice), plus wedges
• Red pepper flakes pinch
• Salt & black pepper to taste

Instructions

1. Prep potatoes (stove): Put potato chunks in a pot, cover with cold salted water. Bring to a boil and cook 12–15 minutes until very tender.
2. Prep shrimp: While potatoes cook, pat shrimp dry. Season with salt, pepper, and a pinch of red pepper flakes.
3. Sear shrimp: Heat a large skillet over medium-high. Add 1 tbsp olive oil. Add shrimp in a single layer; cook 1–2 minutes per side until just pink. Remove shrimp to a plate.
4. Blister tomatoes + garlic: Lower heat to medium. Add another 1 tbsp olive oil and the sliced garlic; cook 30–45 seconds. Add chopped tomatoes and a pinch of salt; cook 3–5 minutes until tomatoes soften and release juices.
5. Make quick pan sauce: Add 2–3 tbsp water to the skillet and scrape up any browned bits. Stir in optional 1 tbsp butter and lemon juice. Return shrimp to pan for 30–60 seconds to warm through. Toss in torn basil if using.
6. Smash potatoes: Drain potatoes well. Return to pot; add 1 tbsp olive oil (or a little butter) and a splash of hot water if needed. Smash with a masher/fork until creamy-rustic. Season with salt and pepper.
7. Serve: Spoon smashed potatoes into bowls, top with garlicky tomato shrimp and plenty of pan juices. Add lemon wedges.