Spicey Shrimp with cauliflower mash and garlic kale

By joahud_

Ingredients

• For the Cauliflower Mash
• 1 T olive oil
• 1 head caulflower cut into small florets (about 6 C)
• 3 cloves garlic, minced
• 1 C. Almond milk
• 3 C water,
• 1 14 oz can white beans, rinsed and drained
• 1/2 C almond meal
• 1 teas salt
• For the Kale
• 1 T olive oil
• 1 pkg kaletters, if you can find them OR 3 c chopped kale
• 3 cloves garlic, minced
• For the Shrimp
• 1 T olive oil
• 1 lb shrimp
• a few good shakes of garlic salt, chili powder, cayenne and/or black pepper

Details

Servings 4

Preparation

Step 1

For the Cauliflowr: heat the olive oil in a large soup pot Add the cauliflower and garlic . Saute for a mnute or two, until the garlic is really fragrant. Add the milk and 2 C broth. Simmer for 10 min. 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 season to taste.


For the Kale: heat the oil in a nonstic skillet over medium laow heat. Add the greens and garlic and saute until softened. For the kalettes, I added a litttle water at the end to sort of steam them to finish them offf. 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 T ) to pull the browned bits and spices into something of a saucy-coasting for the sshrimp. It's delicious

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