Careme

Ingredients

• Shrimp Raw White P&D Large 31/40 Count (Farm Raised Previously Frozen) 1 lb, thawed if needed and patted dry $7.99
• Organic Baby Bok Choy 1 lb, split lengthwise and rinsed well $3.99
• Kroger® Sliced Baby Bella Mushrooms 1/2 package (about 4 oz) $3.99
• Private Selection® Seedless Sweet Peppers - 1 LB Bag 1/2 lb, thinly sliced $3.50
• Ginger Root 1 tablespoon, finely grated $4.99
• Garlic 3 cloves, minced $1.50
• Green Onions 2, sliced thin with greens separated $1.50
• Kroger® Fresh Lemons Bag 1/2 lemon, cut into wedges for finishing $4.99
• Long-grain rice 1 cup dry
• Soy sauce 2 tablespoons
• Honey or brown sugar 1 teaspoon
• Rice vinegar 1 tablespoon
• Neutral oil 2 tablespoons
• Sesame oil 1 teaspoon, optional
• Black pepper 1/4 teaspoon
• Crushed red pepper pinch, optional

Instructions

1. Cook 1 cup dry long-grain rice according to package directions. Fluff it when done and keep warm for serving 2 people.
2. Pat dry 1 pound raw peeled and deveined shrimp. In a bowl, toss the 1 pound shrimp with 1 tablespoon soy sauce, 1 tablespoon finely grated ginger, 2 minced garlic cloves, 1 teaspoon honey or brown sugar, and 1/4 teaspoon black pepper. Let it stand while you prep the vegetables.
3. Split 1 pound baby bok choy lengthwise and rinse thoroughly between the layers. Thinly slice 1/2 pound sweet peppers. Slice 4 ounces baby bella mushrooms. Thinly slice 2 green onions, keeping the white and green parts separate.
4. In a small cup, stir together the remaining 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 tablespoons water, the remaining 1 minced garlic clove, and a pinch of crushed red pepper if using.
5. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the 1 pound split baby bok choy cut side down and sear 2 minutes. Turn, add a splash of water, and cook 1 more minute until just crisp-tender. Remove to a plate.
6. Add the remaining 1 tablespoon neutral oil to the skillet. Add the sliced white parts of the 2 green onions, the 1/2 pound sliced sweet peppers, and the 4 ounces sliced mushrooms. Stir-fry 3 to 4 minutes until the peppers are bright and the mushrooms lose their raw look but still keep structure.
7. Push the vegetables to the side. Add the 1 pound marinated shrimp in a single layer. Cook 1 minute on the first side, then toss and cook 1 to 2 minutes more until the shrimp turn pink and curl. Return the bok choy to the pan.
8. Pour in the soy-vinegar sauce and toss everything for 30 to 60 seconds until lightly glazed. Drizzle in 1 teaspoon sesame oil if using. Taste and adjust with a squeeze of 1/2 lemon.
9. To plate, mound the warm rice in shallow bowls. Lean the bok choy against the rice, spoon the shrimp, peppers, and mushrooms over and around it, and finish with the green tops of the sliced onions. Serve with extra lemon wedges on the side for a bright final squeeze.