Showing results for 
Search instead for 
Did you mean: 
Ambassador [Associate]
Ambassador [Associate]
  • 675 calories
  • 35 min
  • 4 servings


  • 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


  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

Net Carbs


  • 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