Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 lb (use ~1 lb) $3.99
• Private Selection® Long Celery Sticks 16 oz (use ~1/2 bunch) $2.50
• Cucumber 1 ct $0.99
• Fresh Medium Ripe Avocado 1 each (optional) $1.50

Instructions

1. Prep the oven and potatoes: Heat oven to 450°F. Halve ~1 lb fingerling potatoes lengthwise. Toss with 1 tablespoon oil, 1/2 teaspoon kosher salt, and black pepper. Roast on a sheet pan 20–25 minutes, flipping once, until browned and tender.
2. Prep the salad: Thin-slice ~1/2 bunch celery (about 2 cups). Thin-slice 1 cucumber. If using, dice 1 avocado and keep separate until serving.
3. Quick dress the salad: In a bowl, toss celery and cucumber with 2 teaspoons oil, 1/4 teaspoon salt, and black pepper. (If you have any vinegar or citrus at home, add a small splash/squeeze—optional.) Chill until serving. Fold in diced avocado right before eating if using.
4. Cook the shrimp: Pat 12 oz raw shrimp very dry. Heat a skillet over medium-high with 1 tablespoon oil. Add shrimp in one layer; season with 1/4 teaspoon salt and black pepper. Cook 60–90 seconds per side until just opaque and lightly browned.
5. Glaze (hot-honey style): Reduce heat to low. Add 1–2 teaspoons hot honey (or regular honey plus a pinch of chili flakes if you have it) and toss shrimp for 15–20 seconds just to coat. Turn off heat immediately to prevent burning.
6. Serve: Plate roasted fingerlings with the celery-cucumber salad. Top with hot-honey shrimp. Add avocado if using.