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Heinen’s 4PM Panic | Herb Shrimp with Kale and Cauliflower Mash

Heinen’s 4PM Panic | Herb Shrimp with Kale and Cauliflower Mash

Home Newsroom Heinen’s 4PM Panic | Herb Shrimp with Kale and Cauliflower Mash

I’m on the hunt for recipes that let me feel that spring is only moments away. This bright green herb blend marinating tender-sweet shrimp with creamy, rich cauliflower mash and smokey garlic kale does it. The bright greens and fresh herbs bring fresh garden flavors to our end of winter days.

There are a few things you can do in advance to make this recipe a super quick fix.

  • Make bacon for breakfast. OK, don’t have to ask me twice. Bacon it is! this way you can reserve the bacon fat to make the smokey delicious kale. Or if you are a party pooper you can just use olive oil but you will sacrifice a bit of the deliciousness.
  • Buy cauliflower rice in the produce section instead of a head of cauliflower. This will cut down on both prep and cook time.
  • Make the marinade up to two days ahead and let the shrimp soak up the spring flavors so, when you are ready to toss them in the hot pan, they are prepped and ready.

I’m not sure what it is about the change of seasons that makes me feel like everything is in slow motion. Except for the change from spring to summer here in Chicagoland, which seems to take about 48 hours. We generally no sooner give up our sweaters and boots then *BAM* it’s bathing suit season. For more years than I care to admit it catches me off guard. I’m never ready for shorts and sleeveless tops. This year I’m ready to not be ready. Just happy for the sunshine! And fresh herbs, sweet shrimp and fresh kale. These rustic mashed cauliflower is packed with nutrients. The beans and cheese add a creaminess that makes you wonder how this was made of cauliflower. It’s Yummy!  Grits and potatoes can get to the back of the line, shrimp has a new partner.

Herb Shrimp with Kale and Cauliflower Mash
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
  • 4 cups chopped kale
  • 3 cloves garlic, minced

For the shrimp:

  • 3 garlic cloves, minced
  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • Juice of 1 lemon
  • 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
  • 1/4 white wine
INSTRUCTIONS

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 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 or potato masher.
  • 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.
  • Remove kale and wipe out pan with a paper towel.

For the shrimp:

  • Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Pulse in a food processor to combine. pour into a large bowl.
  • Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  • In the same skillet the kale was cooked in, add the oil over medium heat. Add only enough shrimp to cover the bottom of the pan.
    Cook for just a few minutes and then add a quick splash of white wine to pull the browned bits and herbs into something of a saucy-coating for the shrimp.

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

ENJOY!

About the Author

Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.

Have you heard about Heinen’s Tasteful Rewards™ program? Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards. As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.

 

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