SPICY SHRIMP WITH CAULIFLOWER MASH AND GARLIC KALE
Make and share this Spicy Shrimp With Cauliflower Mash and Garlic Kale recipe from Food.com.
Provided by Sydney
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the shrimp: 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. It's delicious.
- Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.
Nutrition Facts : Calories 462.9, Fat 15.2, SaturatedFat 4.9, Cholesterol 160.5, Sodium 1466.5, Carbohydrate 51.6, Fiber 9.9, Sugar 3.2, Protein 33.4
SPICY GRILLED SHRIMP
Steps:
- Combine the ingredients for the marinade. Add the shrimp, cover, and chill for approximately 3 hours.
- Meanwhile, combine the spice rub ingredients and set aside.
- To cook: Remove the shrimp from the marinade, skewer onto bamboo skewers, and season with a pinch of the spice rub. Preheat a grill pan over medium-high heat and grill the shrimp for 2 1/2 minutes on each side.
SPICY SHRIMP
Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. -Bob Gebhardt, Wausau, WI.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.
Nutrition Facts : Calories 490 calories, Fat 45g fat (24g saturated fat), Cholesterol 265mg cholesterol, Sodium 1464mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
SPICY SHRIMP WITH CAULIFLOWER MASH AND GARLIC KALE RECIPE - (4.5/5)
Provided by bonitariley
Number Of Ingredients 19
Steps:
- 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. It's delicious. Serve the shrimp and kale over a big pile of cauliflower mash! SO yummy.
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