Spicy Shrimp with Sautéed Kale and Mashed Cauliflower
Servings: 2 people
For the cauliflower mash:
  • 1/2 tablespoon olive oil
  • 1/2 head cauliflower cut into small florets
  • 1 clove garlic minced
  • 1/2 cup milk
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 can white beans rinsed and drained
  • 1/4 cup cornmeal
  • 1/4 cup shredded cheese like sharp cheddar or havarti
  • 1/2 teaspoon salt
For the kale:
  • 1/2 tablespoon butter or olive oil
  • 1 1/2 cups kale chopped
  • 1 clove garlic minced
For the shrimp:
  • 1/2 tablespoon olive oil
  • 1/2 lb. shrimp enough for 2 people
  • a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper chili powder, cayenne, and/or black pepper
  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 butter or oil in a skillet over medium low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out pan.

  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! 

Recipe Notes

Recipe adapted from Pinch of Yum