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Export 7 ingredients for grocery delivery
Step 1
Over medium heat, cook pancetta until crispy, mixing around frequently (approximately 10-12 minutes). Remove from heat.
Step 2
Spoon pancetta onto paper towel-lined serving dish. Add a few tablespoons of chicken broth to pot. Beware of steam. With wooden spoon, scrape crispy pancetta pieces from bottom of pan.
Step 3
Return pot to high heat. Add remaining broth and rice. Bring to boil. Reduce heat to low. Cover and simmer thirty minutes, until liquid is absorbed.
Step 4
Meanwhile, prep shrimp - remove shells if not shelled. Pat dry with paper towel. Season both sides of shrimp with salt and pepper.
Step 5
Remove rice from heat. Let sit five minutes. Add pancetta to rice. Remove rice and pancetta to serving dish.
Step 6
Heat one tablespoon olive oil over medium heat. Add kale, chili flakes, and 1/2 teaspoon each salt and pepper. Saute kale 2-3 minutes until oil is absorbed. Cover. Simmer 2-3 minutes. Spoon kale over rice mixture.
Step 7
Heat one tablespoon olive oil over medium heat. Add shrimp in a single layer. Cook 2-3 minutes per side until completely pink. Place shrimp over kale.
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