Recipe Spicy shrimp with cauliflower mash and garlic kale

INGREDIENTS

for the cauliflower mash

1. 1 tablespoon olive oil
2. 1 head cauliflower, cut into small florets (about 6 cups)
3. 3 cloves garlic, minced
4. 1 cup milk
5. 3 cups vegetable or chicken broth
6. 1 14-ounce can white beans, rinsed and drained
7. 1/2 cup cornmeal
8. 1/2 cup shredded cheese, like sharp cheddar or havarti
9. 1 teaspoon salt

for the kale

1. 1 tablespoon bacon fat
2. 1 package kalettes, if you can find them! OR 3 cups chopped kale
3. 3 cloves garlic, minced

for the shrimp

1. 1 tablespoon olive oil
2. 1 lb. shrimp (enough for 4 people)
3. 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 white 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.