Careme Recipes

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 12 oz (about 3/4 of the 16 oz bag) $19.99 (sale)
• Kroger® Sweet Baby Broccoli 10 oz (1 bag) $3.59 (regular)
• Simple Truth Organic® Sliced White Mushrooms 8 oz (1 pack) $3.49 (regular)
• Organic Meyer Lemons 1 lemon $3.99 (regular)
• Kroger® Peeled Garlic 2 cloves (optional but recommended) $2.99 (regular)

Instructions

1. If scallops are frozen: quick-thaw 12 oz in a bowl of cold water 10–15 minutes. Drain and pat VERY dry (this is the key to browning).
2. Season scallops with 3/4 tsp kosher salt and 1/4 tsp pepper.
3. Heat a large skillet over medium-high. Add 1 tbsp oil. Add 8 oz mushrooms; cook 4–5 minutes until browned. Add 10 oz baby broccoli plus a splash of water (2 tbsp). Cover 2 minutes to steam, then uncover and cook 2–3 minutes until crisp-tender. Add 2 minced garlic cloves for the last 30 seconds. Transfer veg to plates.
4. Wipe skillet dry; return to high heat. Add 1 tbsp oil. Sear scallops in a single layer 1 1/2–2 minutes without moving; flip and sear 1–1 1/2 minutes more until just opaque.
5. Turn heat off. Add 1 tsp lemon zest + 2 tbsp lemon juice + 1 tbsp butter (optional). Swirl to glaze scallops.
6. Serve scallops over the veg and spoon any pan sauce on top.

Ingredients

• Boneless Skinless Fresh Chicken Thighs 1 lb $4.49 (regular)
• Fresh Brussels Sprouts - Order by the Pound 12 oz $2.99 (regular)
• Fresh Organic Lemon - Each 1 lemon $1.29 (regular)
• Parsley 1/2 bunch (about 1/4 cup chopped) $1.29 (regular)
• Kroger® Peeled Garlic 2 cloves $2.99 (regular)

Instructions

1. Pat dry 1 lb chicken thighs. Season with 1 tsp kosher salt, 1/2 tsp pepper, and 1/2 tsp paprika (optional pantry).
2. Trim and halve 12 oz Brussels sprouts (quarter any large ones). Mince 2 garlic cloves. Zest and juice 1 lemon. Chop ~1/4 cup parsley.
3. Heat a large skillet over medium-high with 1 tbsp oil. Add chicken thighs smooth-side down; cook 6–7 minutes until deeply browned. Flip; cook 4–6 minutes more until 165°F. Transfer to a plate to rest.
4. In the same skillet, add 1 tbsp oil if dry. Add Brussels sprouts cut-side down; cook 4 minutes without stirring to brown. Stir and cook 3–4 minutes more until tender-crisp. Add garlic for 30 seconds.
5. Turn heat to low. Add lemon juice (start with 1 1/2 tbsp), lemon zest, and 2 tbsp water; scrape up browned bits. Stir in parsley. Taste and adjust salt/lemon.
6. Slice chicken and serve with Brussels sprouts; spoon the lemon-herb pan juices over top.

Ingredients

• Extra Large EZ Peel Shrimp 21/25 1 lb $7.99 (sale)
• Jicama 1/2 lb (about 2 cups matchsticks) $2.49 (regular)
• Green Cabbage 1/2 small head (~3/4 lb) $0.99/lb (regular)
• Green Onions 1 bunch $1.39 (regular)
• Fresh Organic Limes - Each 1 lime $1.29 (regular)
• Organic Cilantro 1/2 bunch (optional but great) $1.69 (regular)

Instructions

1. Peel and devein 1 lb shrimp (if needed). Pat dry. Season with 3/4 tsp salt, 1/2 tsp chili powder (pantry) and 1/4 tsp pepper.
2. Make slaw: Thin-slice ~3 cups cabbage. Cut jicama into matchsticks (about 2 cups). Slice 2–3 green onions. Toss with juice of 1 lime, 1 tbsp olive oil, pinch of salt, and chopped cilantro if using. Set aside.
3. Cook shrimp (stove): Heat a large skillet over medium-high with 1 tbsp oil. Add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked through.
4. Finish & serve: Toss shrimp with any remaining lime juice from the bowl (optional). Serve shrimp over the jicama-cabbage slaw (or alongside). Add hot sauce or sliced jalapeño if you like.