Best spicy shrimp with cauliflower mash and garlic kale Recipe


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


For the cauliflower: 

  1. 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. 
  2. 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. 
  3. 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: 

  1. Heat the bacon fat in a nonstick skillet over medium low heat. 
  2. 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. 
  3. Remove kale and wipe out pan with a paper towel.

For the shrimp:

  1. In the same skillet, add the oil over medium heat. Pat the shrimp dry.
  2.  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.
  3. Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.