Spicy Creamy Shrimp with Cauliflower Mash and Garlic Kale

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This spicy / creamy / green combination is pretty much life goals. 

A pile of creamy cauliflower mash sets the stage and then gets tucked in by those smoky greens before finally getting piled high with a mound of aggressively seasoned, salty, juicy shrimp.

Spicy Shrimp with Cauliflower Mash and Garlic Kale – tender-sweet shrimp and smoky garlic kale over creamy cauliflower mash. The most DELICIOUS fake-fancy weeknight dinner!

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SCALE 

INGREDIENTS

for the cauliflower mash

• 2 tablespoons olive oil
• 1 head cauliflower, cut into small florets (about 6 cups)
• 3 cloves garlic, minced
• 1 cup milk
• 3 cups vegetable or chicken broth
• 1 14-ounce can white beans, rinsed and drained
• 1/2 cup cornmeal
• 1/2 cup shredded cheese, like sharp cheddar or havarti
• 1 teaspoon salt

for the kale

• 1 tablespoon bacon fat (or olive oil)
• 3 cups kalettes OR chopped kale
• 3 cloves garlic, minced

for the shrimp

• 1 tablespoon olive oil
• 1 1/2 lb. shrimp (enough for 4 people)
• a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper

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INSTRUCTIONS

1. Cauliflower Mash: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the white beans and mash roughly with the back of a large wooden spoon. It will be soupy – that’s okay. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the cheese and season to taste.
2. Kale: Heat the bacon fat in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kalettes, I added a little water at the end to sort of steam them to finish them off. Remove kale and wipe out pan with a paper towel.
3. Shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It’s delicious.
4. Serve: Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.

This article and recipes adapted from this site.

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