spicy shrimp with cauliflower mash and garlic kale

This picture sums up my life. Spicy, tender-sweet shrimp and smoky garlic kale over a pile of rustic creamy cauliflower mash. I really don’t think anything could make me happier right now.

This recipe miracle came to me after almost ten days of straight up ignoring my kitchen. This is how I make the recipe magic happen, see? Laziness has its perks, in the form of spicy shrimp and cauliflower mash. First I was on vacation, then I was tired, then I was working my way through leftovers… no shortage of excuses for why I needed to lay on the couch and absent-minded scroll through Instagram instead of ACTUALLY MAKING FOOD.

But sad day because look what kind of buttery shrimp glory I was missing out on.

INGREDIENTS
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

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.
2. 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.
3. ..................................

for full instruction please see : pinchofyum.com

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