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Spicy Shrimp with Cauliflower Mash and Garlic Kale

for the cauliflower mash
  • 2 tablespoons olive oil

  • 1 head cauliflower (cut into small florets, about 6 cups)

  • 3 cloves garlic (minced)

  • 1 cup milk

  • 3 cups chicken broth

  • 1 14-ounce can white beans (rinsed and drained)

  • 1/2 cup cornmeal

  • 1/2 cups sharp shredded cheese

  • 1 teaspoon salt

for the kale
  • 1 tablespoon olive oil

  • 3 cups chopped kale

  • 3 cloves garlic (minced)

for the shrimp

  • 1 tablespoon olive oil

  • 1 1/2 lb. shrimp (enough for 4 people)

  • a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper


  1. For the Cauliflower Mash: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or so, until the garlic is fragrant. Add the milk and 2 cups of the broth. Simmer for 10 minutes or until it is soft. Add the white beans and mash roughly with the back of a large wooden spoon. This will be soupy. Stir in the cornmeal and the mixture will begin to thicken. Adjust the consistency by adding in the last cup of broth as is needed. Stir in the cheese and season it to taste.

  2. Kale: Heat the olive oil in a nonstick skillet over medium low heat. Add the greens and garlic and saute until softened. For the kale, add a little water at the end to help steam them to finish them off in cooking. Remove kale and wipe out pan with a napkin or paper towel.

  3. Shrimp: In same skillet, add the oil over medium heat. Pat dry the shrimp. Add to pan and sprinkle with seasonings to taste. Cook for a few minutes and then add a quick splash of water or broth to the pan (approximately 2 tablespoons) to help make the browned bits and spices into something of a saucy-coating for the shrimp.

  4. Serve the shrimp and kale over the cauliflower mash! Enjoy this tasty dish!


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