These sriracha-spiked shrimp, which are cooked in a rich but light coconut milk sauce, are served on a tangle of garlicky, sautéed kale. It’s comfort food at its sexiest. I love to serve the shrimp and kale over my creamy grits (click HERE
for the recipe) for a fresh, healthy take on shrimp and grits. If you’re making the grits, start them first, then sauté the kale and prep all of the remaining ingredients. Wait until the last minute to cook the shrimp, as they go quickly. The shrimp and kale are also delicious over rice.