Spicy shrimp with cauliflower mash and garlic kale

Spicy, tender-sweet shrimp and smoky garlic kale over a pile of rustic creamy cauliflower mash. I really don’t think anything could make me happier right now.
While we’re eating shrimp and cauliflower mash and feeling the good feelings and such, I have a few things I’ve been wanting to tell you ranging from really superficial to semi-serious.

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


INGREDIENTS
For the cauliflower mash
  • 1 tablespoon 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
  • 1 package kalettes, if you can find them! OR 3 cups chopped kale
  • 3 cloves garlic, minced
  • for the shrimp
  • 1 tablespoon olive oil
  • 1 lb. shrimp (enough for 4 people)
  • a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper
INSTRUCTIONS
  1. For the cauliflower: 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.