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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 675 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 cup basmati rice
  • ½ (8 oz) block cheddar cheese
  • 12 fl oz chicken or vegetable broth
  • 2 bunches kale
  • 1 ½ lb raw peeled shrimp, fresh or frozen
  • 8 fl oz whole milk
  • black pepper
  • butter, unsalted
  • chili-garlic sauce
  • honey
  • salt

Instructions

  1. 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.
    • 1 cup basmati rice
    • 12 fl oz (1 ½ cups) chicken or vegetable broth
    • 8 fl oz (1 cup) whole milk
  2. Meanwhile, coarsely grate cheese, transfer to a small bowl, and set aside.
    • ½ (8 oz) block cheddar cheese
  3. 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.
  4. 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.
    • 2 bunches kale
  5. 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.
    • 1 ½ lb raw peeled shrimp, fresh or frozen
  6. Preheat a large skillet over medium heat.
  7. Once the skillet is hot, add butter, honey, and chili-garlic sauce; whisk to combine.
    • ¼ cup butter, unsalted
    • 2 tbsp honey
    • 2 tbsp chili-garlic sauce
  8. Working in batches if necessary, add shrimp to the skillet and cook until opaque, 1-2 minutes per side. Once done, transfer shrimp and butter sauce to a medium bowl; cover with foil.
  9. 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.
  10. Return the skillet to medium-high heat, add more butter, and swirl to coat the bottom.
    • 4 tsp butter, unsalted
  11. Add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful. Season with salt and pepper; cook, stirring often, until soft, 4-5 minutes.
    • ½ tsp salt
    • ⅛ tsp black pepper
  12. To serve, divide rice, kale, and shrimp between bowls. Drizzle with honey butter and enjoy!

Nutrition per Serving

Calories
675
Fat
30g
Net Carbs
59g
Protein
40g

Cookware

  • aluminum foil
  • chef's knife
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs
  • whisk or fork