Spicy Shrimp With Cauliflower Mash and Garlic Kale

Spicy, tender-sweet shrimp and smoky garlic kale over a pile of rustic creamy cauliflower mash.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  head cauliflower, cut into small florets (about 6 cups)
• 3  garlic cloves, minced
• 1  cup milk
• 3  cups vegetable broth
• 1 (14 ounce) can white beans, rinsed and drained
• 1⁄2 cup cornmeal
• 1⁄2 cup  shredded cheese, like sharp cheddar or 1⁄2 cup havarti cheese
• 1  teaspoon salt
• 1  tablespoon bacon fat
• 3  cups  chopped kale
• 3  garlic cloves, minced
• 1  tablespoon olive oil
• 1  lb shrimp (enough for 4 people)
• 3  good shakes  garlic salt, chili powder, cayenne, and or  black pepper

Directions

1. For the shrimp: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon - I loved the rustic, chunky texture of this. 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 salt and cheese and season to taste.
2. For the 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. For the 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 the shrimp and kale over a big pile of cauliflower mash! SO yummy.