Ingredients

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

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.