Spicy Honey Butter Shrimp with Sautéed Kale & Creamy Cheddar Rice

Directions

1. Rinse the rice in a colander under cold water, then drain and transfer to a small saucepan. Add broth and milk and bring to a simmer over medium-high heat.
2. Grate the cheddar and set it aside in a small bowl.
3. When the liquid simmers, stir the rice, cover the pan, and reduce heat to low. Cook until the liquid is mostly absorbed and the rice is tender, about 15–18 minutes.
4. Wash and dry the kale, fold the leaves, trim the stems, and chop or tear into bite-sized pieces.
5. If using frozen shrimp, thaw slightly under cold water and pat dry with towels; if using fresh, just pat dry.
6. Preheat a skillet over medium heat.
7. Once the skillet is hot, whisk together butter, honey, and chili-garlic sauce in the pan.
8. Add the shrimp and cook until opaque, about 1–2 minutes per side. Transfer with the butter sauce to a medium bowl and cover with foil.
9. When the rice is tender with a little liquid, stir in the cheese until melted and creamy, then remove from heat and let rest, covered, for 5 minutes.
10. Return the skillet to medium-high heat, add more butter, and swirl to coat the bottom.
11. Add the kale in batches, letting each handful wilt before adding more; season with salt and pepper and cook until softened, about 4–5 minutes.
12. To serve, divide the rice, kale, and shrimp among bowls, then drizzle with the honey butter sauce and enjoy.