Spicy Shrimp with Cauliflower Mash and Garlic Kale

• Meat

  • 1 tbsp Bacon fat

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 head Cauliflower
  • 6 cloves Garlic
  • 1 14-ounce can White beans

• Canned Goods

  • 3 cups Vegetable or chicken broth

• Baking & Spices

  • 1/2 cup Cornmeal
  • 3 good shakes Garlic salt
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Cheese
  • 1 cup Milk

• Other

  • 1 package Kalettes, if you can find them! or 3 cups chopped kale

Found on pinchofyum.com

Description

Ingredients

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

Directions

• 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: 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. Its delicious.
• Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.