Name: Spicy Honey Butter Shrimp with Sautéed Kale & Creamy Cheddar Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; ¾ (227 g) block cheddar cheese; 532 ml chicken or vegetable broth; 3 bunches kale; 1.02 kg raw peeled shrimp, fresh or frozen; 355 ml whole milk; black pepper; butter, unsalted; chili-garlic sauce; honey; salt

Spicy Honey Butter Shrimp with Sautéed Kale & Creamy Cheddar RiceSpicy Honey Butter Shrimp with Sautéed Kale & Creamy Cheddar Rice — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

¾ (227 g) block cheddar cheese

532 ml chicken or vegetable broth

3 bunches kale

1.02 kg raw peeled shrimp, fresh or frozen

355 ml whole milk

black pepper

butter, unsalted

chili-garlic sauce

honey

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and milk; bring the mixture to a simmer over medium-high heat.

Meanwhile, coarsely grate cheese, transfer to a medium bowl, and set aside.

Once the liquid comes to a simmer, stir the mixture, cover the saucepan, and reduce heat to low. Cook until liquid is partially absorbed and the rice is tender, 15-18 minutes.

Meanwhile, wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large pot over medium heat.

Once the pot is hot, add butter, honey, and chili-garlic sauce; whisk to combine.

Working in batches if necessary, add shrimp to the pot and cook until opaque, 1-2 minutes per side. Once done, transfer shrimp and butter sauce to a large bowl; cover with foil.

When the rice is tender, with some liquid remaining, add the cheese and stir to combine. Remove from the heat and let stand, covered, for 5 minutes.

Return the pot to medium-high heat, add more butter, and swirl to coat the bottom.

Add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful. Season with salt and pepper; cook, stirring often, until soft, 5-6 minutes.

To serve, divide rice, kale, and shrimp between bowls. Drizzle with honey butter and enjoy!

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