Kale Pesto Veggie Rice With Shrimp

Ingredients

• FOR THE KALE PESTO:
• 1 cup Kale, Chopped
• 5 cloves Garlic
• 5 whole Walnuts
• ¼ cups Parmesan Cheese, Shredded
• ½ teaspoons Sea Salt
• 1 teaspoon Pepper
• ¼ cups Olive Oil
• FOR THE RICE:
• 1 pound Shrimp, De-veined And Peeled
• 1 teaspoon Old Bay Seasoning
• 2 Tablespoons Olive Oil, Divided
• 1 cup Onion, Diced
• ½ cups Water, Or More Needed
• 1 cup Brussels Sprouts, Cut In Half
• 1 ear Corn, Husks Removed, Kernels Cut Off The Cob
• 1 cup Brown Basmati Rice, Cooked According To Package Instruction
• ¼ cups Parmesan Cheese, Shredded

Preparation Instructions

In a food processor combine all ingredients for pesto. Process until smooth. Add more oil if pesto is not smooth enough. Set aside.

Put the shrimp in a bowl. Toss shrimp with Old Bay seasoning.

In a large cast iron skillet over high heat add 1 tablespoon oil. Once oil is hot add shrimp and sear the first side for 2 minutes, then flip and cook another minute. Remove from heat, set them aside in a bowl and cover to keep warm.

In the same skillet add remaining 1 tablespoon oil. Once the oil is hot add onion and let bloom 2 minutes. Add water, Brussels sprouts and corn kernels, stirring to combine. Then mix in the kale pesto. Cook about 5 minutes until veggies are crisp/tender.

Add in the cooked rice and combine well. Lastly add in shrimp (juice and all) and give it a good stir.

Plate it, top with shredded Parmesan and enjoy!