Careme

Ingredients

• Wild 51/60 Key West Shrimp, 12 OZ 1 package $9.99
• Organic Green Cabbage 3 cups thinly sliced $1.10
• Organic Loose Carrots 2 medium, julienned $1.49
• Organic Bok Choy 2 small heads, chopped $2.99
• Green Bell Pepper 1, thinly sliced $1.99
• Organic Green Onion 3, sliced $1.89
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Ginger Puree 1 tablespoon $3.99
• Lime 1 $0.69
• Cilantro Bunch 2 tablespoons chopped $0.99
• Pantry: oil, soy sauce, honey or sugar, red pepper flakes as needed

Instructions

1. Prep 1 package Wild 51/60 Key West Shrimp, 12 OZ ($9.99) by thawing if needed and patting dry. Prep 3 cups thinly sliced Organic Green Cabbage ($1.10), 2 medium Organic Loose Carrots ($1.49) julienned, 2 small heads Organic Bok Choy ($2.99) chopped, 1 Green Bell Pepper ($1.99) thinly sliced, and 3 Organic Green Onion ($1.89) sliced.
2. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon Organic Ginger Puree ($3.99), 2 minced cloves Organic Garlic, 3 CT ($2.89), juice of 1 Lime ($0.69), 1 teaspoon honey or sugar, and a pinch of red pepper flakes.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 12-ounce shrimp and cook for 1 to 2 minutes per side until just pink. Transfer to a plate so they do not overcook.
4. Add another drizzle of oil to the skillet. Stir-fry the sliced cabbage, julienned carrots, chopped bok choy, sliced bell pepper, and half the sliced green onions for 4 to 6 minutes until crisp-tender.
5. Return the cooked shrimp to the pan. Pour in the ginger-lime sauce and toss for 1 to 2 minutes until the shrimp are glazed and the vegetables are coated.
6. Finish with the remaining green onions and 2 tablespoons chopped Cilantro Bunch ($0.99). Serve as is or over cooked rice if you have it in the pantry.
7. If you want wine, pour a Riesling or Sauvignon Blanc; either one will complement the ginger, lime, and natural sweetness of the shrimp.