Angry Shrimp

Ingredients

• 2 teaspoons chipotle chili powder 
• 3 cups brown rice cooked
• 1 tablespoon cornstarch 
• 0.3 cup cherries dried chopped
• 2 pounds shrimp frozen thawed deveined peeled
• 4 teaspoons garlic divided chopped
• 0.5 cup golden raisins 
• 0.5 cup grand marnier 
• 0.5 teaspoons ground cumin 
• 6 cups kale chopped
• 2 tablespoons olive oil divided
• 1 tablespoon orange zest 
• 2 tablespoons pumpkin seeds 
• 20 ounces vegetable broth low-sodium
• 0.8 cup onion diced white

Equipment

• food processor
• bowl
• frying pan

Directions

1. In a small pan over high heat, toast pumpkin seeds, stirringconstantly, until lightly brown, 1 to 2 minutes. In a food processor,puree raisins and 1/4 cup water 1 minute. In a large pan overmedium heat, heat 1 tablespoon oil.
2. Add onion; cook until translucent,5 minutes. Stir in raisin puree, cherries, chipotle, 1 teaspoons garlic andcumin; cook 1 minute.
3. Add Grand Marnier and cook, stirring, untilalcohol is cooked out, 1 to 2 minutes.
4. Add broth and bring to aboil, then reduce heat and simmer. In a bowl, dissolve cornstarchin 1 tablespoons cold water. Gradually add cornstarch mixture to brothmixture to thicken; reduce heat and simmer 7 to 10 minutes.
5. Add shrimp; cook until pale white, 5 minutes. Stir in zest; seasonwith salt and pepper.
6. Transfer to a bowl and set aside. In pan, heatremaining 1 tablespoons oil. Cook kale and 3 teaspoons garlic, stirring, untilkale starts to wilt, 3 to 5 minutes. Strain juices and combine withrice. Divide rice mixture, shrimp and seeds among 6 plates.
7. Self