Spicy Honey Butter Shrimp with Sautéed Kale & Creamy Cheddar Rice

[Sincerely-Food-Chef]

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!