Angry Shrimp
A spicy and flavorful shrimp dish featuring chipotle, Grand Marnier, and a medley of dried fruits served over brown rice with wilted kale. The combination of heat from chipotle powder and sweetness from raisins and cherries creates a uniquely 'angry' flavor profile.
Ingredients
- •2 tablespoons pumpkin seeds
- •½ cup golden raisins
- •2 tablespoons olive oil
- •¾ cup white onion
- •¼ cup dried cherries
- •2 teaspoons chipotle powder
- •4 teaspoons garlic
- •½ teaspoons ground cumin
- •½ cup Grand Marnier
- •20 ounces vegetable broth
- •1 tablespoon cornstarch
- •2 pounds shrimp
- •1 tablespoon orange zest
- •6 cups kale
- •3 cups brown rice
Cooking Instructions
- 1.
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.
35 min
