Angry Shrimp
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Pumpkin Seed1 cup
Golden Raisins2 tbsps
Olive Oil (divided)3 cup
White Onion (diced)1 cup
Dried Cherry (chopped)2 tsps
Chipotle (powder)4 tsps
Garlic (chopped, divided)1 tsps
Ground Cumin1 tbsp
Cornstarch1 tbsp
Orange Zest3 cups
Cooked Brown RiceDirections:
1
In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes
2
In a food processor, puree raisins and 1/4 cup water 1 minute
3
In a large pan over medium heat, heat 1 tablespoon oil
4
Add onion; cook until translucent, 5 minutes
5
Stir in raisin puree, cherries, chipotle, 1 teaspoons garlic and cumin; cook 1 minute
6
Add Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes
7
Add broth and bring to a boil, then reduce heat and simmer
8
In a bowl, dissolve cornstarch in 1 tablespoons cold water
9
Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes
10
Add shrimp; cook until pale white, 5 minutes
11
Stir in zest; season with salt and pepper
12
Transfer to a bowl and set aside
13
In pan, heat remaining 1 tablespoons oil
14
Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes
15
Strain juices and combine with rice
16
Divide rice mixture, shrimp and seeds among 6 plates
17
In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes
18
In a food processor, puree raisins and 1/4 cup water 1 minute
19
In a large pan over medium heat, heat 1 tablespoon oil
20
Add onion; cook until translucent, 5 minutes
21
Stir in raisin puree, cherries, chipotle, 1 teaspoons garlic and cumin; cook 1 minute
22
Add Grand Marnier and cook, stirring, until alcohol is cooked out, 1 to 2 minutes
23
Add broth and bring to a boil, then reduce heat and simmer
24
In a bowl, dissolve cornstarch in 1 tablespoons cold water
25
Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes
26
Add shrimp; cook until pale white, 5 minutes
27
Stir in zest; season with salt and pepper
28
Transfer to a bowl and set aside
29
In pan, heat remaining 1 tablespoons oil
30
Cook kale and 3 teaspoons garlic, stirring, until kale starts to wilt, 3 to 5 minutes
31
Strain juices and combine with rice
32
Divide rice mixture, shrimp and seeds among 6 plates