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Spicy Shrimp w/ Cauliflower Mash and Kale

Totally converted to mashed cauliflower with this recipe. I craved them all week long and didn't feel guilty like when I have leftover mashed potatoes. I've actually seen an even simpler recipe for mashing them that I'll try next. For now:

Adapted from Pinch of Yum

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

½ cup cornmeal

½ 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

1 cup diced butternut squash

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

~ 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.

~ For the kale: Sauté butternut squash till soft. 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.

~ 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.

Serve the shrimp and kale over a big pile of cauliflower mash!


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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