Angry Shrimp

Name: Angry Shrimp
Yield: 4 servings
Ingredients: 1 2 tablespoons pumpkin seeds; 1 1/2 cup golden raisins; 1 2 tablespoons olive oil, divided; 1 3/4 cup diced white onion; 1 1/4 cup dried cherries, chopped; 1 2 teaspoons chipotle powder; 1 4 teaspoons chopped garlic, divided; 1 1/2 teaspoons ground cumin; 1 1/2 cup Grand Marnier orange liqueur; 1 20 ounces low-sodium vegetable broth; 1 1 tablespoon cornstarch; 1 2 pounds medium-large shrimp, peeled and deveined, thawed if frozen; 1 1 tablespoon orange zest; 1 6 cups kale, stems removed, chopped; 1 3 cups cooked brown rice

From the kitchen of Carly

Chipotle heat meets sweet complexity in this shrimp dish with toasted pumpkin seeds, golden raisins, and dried cherries simmered in a Grand Marnier and cumin-spiced broth. The name fits: it's bold, smoky, and demands your attention.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons pumpkin seeds
11/2 cup golden raisins
12 tablespoons olive oil, divided
13/4 cup diced white onion
11/4 cup dried cherries, chopped
12 teaspoons chipotle powder
14 teaspoons chopped garlic, divided
11/2 teaspoons ground cumin
11/2 cup Grand Marnier orange liqueur
120 ounces low-sodium vegetable broth
11 tablespoon cornstarch
12 pounds medium-large shrimp, peeled and deveined, thawed if frozen
11 tablespoon orange zest
16 cups kale, stems removed, chopped
13 cups cooked brown rice

Instructions

In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup 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, 1 teaspoons 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. In a bowl, dissolve cornstarch in 1 tablespoons cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice. Divide rice mixture, shrimp and seeds among 6 plates.