- 2
Ingredients
- 1 tablespoon pumpkin seeds
- 2 1/2 tbsp. golden raisins
- 2 tablespoons olive oil, divided
- 1/4 cup diced white onion
- 1 1/2 tbsp. dried cherries, chopped
- 3/4 teaspoon chipotle powder
- 2 teaspoons chopped garlic, divided
- 1/4 teaspoon ground cumin
- 2 1/2 tbsp. Grand Marnier
- 2/3 cup chicken or vegetable broth
- 1 teaspoon cornstarch
- 10 oz. medium-large shrimp, peeled and deveined, thawed if frozen
- 1 teaspoon orange zest
- 2 cups kale, stems removed, chopped
- 1 cup cooked brown rice
Preparation
Step 1
*In a small pan* over high heat, toast pumpkin seeds, stirring constantly, until light brown, 1 to 2 minutes.
*In a food processor*, puree raisins and 2 tbsp. water 1 minute.
*In a large pan* over medium heat, heat 1 tablespoon oil. *Add* onion; cook until translucent, 5 minutes. *Stir* in raisin puree, cherries, chipotle, garlic and cumin; cook 1 minute. *Add* Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes. *Add* broth and bring to a boil, then reduce heat and simmer.
*Dissolve* cornstarch in 1 tablespoons cold water and gradually add to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. *Add* shrimp; cook until pale white, 5 minutes. *Stir in zest* and season with salt and pepper.
*In separate pan*, heat remaining oil. *Cook* kale and garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Drain juices and combine kale with rice. *Divide* rice mixture, shrimp and seeds between two plates.