Kale Pesto Veggie Rice With Shrimp

• 1 cup Kale, Chopped
• 5 cloves Garlic
• 5 whole Walnuts
• 1/4 cups Parmesan Cheese, Shredded
• 1/2 teaspoons Sea Salt
• 1 teaspoon Pepper
• 1/4 cups Olive Oil
• 1 pound Shrimp, De-veined And Peeled
• 1 teaspoon Old Bay Seasoning
• 2 Tablespoons Olive Oil, Divided
• 1 cup Onion, Diced
• 1/2 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
• 1/4 cups Parmesan Cheese, Shredded

1. In a food processor combine all ingredients for pesto.
2. Process until smooth.
3. Add more oil if pesto is not smooth enough.
4. Set aside.
5. Put the shrimp in a bowl.
6. Toss shrimp with Old Bay seasoning.
7. In a large cast iron skillet over high heat add 1 tablespoon oil.
8. Once oil is hot add shrimp and sear the first side for 2 minutes, then flip and cook another minute.
9. Remove from heat, set them aside in a bowl and cover to keep warm.
10. In the same skillet add remaining 1 tablespoon oil.
11. Once the oil is hot add onion and let bloom 2 minutes.
12. Add water, Brussels sprouts and corn kernels, stirring to combine.
13. Then mix in the kale pesto.
14. Cook about 5 minutes until veggies are crisp/tender.
15. Add in the cooked rice and combine well.
16. Lastly add in shrimp (juice and all) and give it a good stir.
17. Plate it, top with shredded Parmesan and enjoy!

garlic, walnuts, parmesan cheese, salt, pepper, olive oil, shrimp, olive oil, onion, water, brussels sprouts, cob, brown basmati rice, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/kale-pesto-veggie-rice-with-shrimp/ (may not work)