Nutrition Month Featured Recipe: Shrimp and Kale over Cauliflower Mash
For the Cauliflower Mash
- 1 tbsp extra virgin olive oil
- 1 head cauliflower, cut into small florets ( (about 6 cups))
- 3 cloves garlic, minced
- 1 cup milk
- 3 cups reduced sodium vegetable or chicken broth
- 1 14 oz can white beans, rinsed and drained
- 1/2 cup cornmeal
- 1/2 cup partly skimmed shredded mozzarella
For the Kale
- 1 tbsp extra virgin olive oil
- 1 pkg kalettes, if you can find them Or 3 cups chopped kale
- 3 cloves garlic, minced
For the shrimp
- 1 lb shrimp
- 1/4 cup extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1 tsp kosher or sea salt
For the cauliflower
-
Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Sauté for a minute or two, until the garlic is 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 or a potato masher.
-
Stir in the cornmeal (the mixture will start to thicken).
-
Adjust the consistency by adding the last cup of broth to the consistency you want.
-
Stir in the cheese and season to taste.
For the kale
-
Heat the extra virgin olive oil in a nonstick skillet over medium low heat.
-
Add the greens and garlic and sauté until softened.
-
If using kalettes, add 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
-
Using the same skillet as you used for the kale heat it over medium heat.
-
In a small bowl mix the extra virgin olive oil, garlic powder, onion powder, paprika, salt and pepper together.
-
Place shrimp into a medium bowl and pour oil and spice mixture over shrimp mixing to coat shrimp.
-
Add shrimp to the skillet and cook the shrimp for ~1 minutes per side (pink and cooked through)
-
Serve the shrimp and kale over the cauliflower mash!