EverPresentMama

Cajun Shrimp over Cauliflower/White Bean Puree and Crispy Kale

IMG_0665
Cuisine: American, Cajun
Prep Time: 10 minutes
Bake Time (Kale): 20 minutes
Cook Time (Cauliflower): 10 – 15 minutes
Cook Time (Shrimp): 6 minutes
Total Time: 30 minutes

INGREDIENTS

Kale

  • Kale – 3 cups – torn
  • 1 TBSP Olive Oil
  • Salt and Pepper to taste

Cauliflower/Potato Puree

  • 1 Small Head Cauliflower -Cut into small florets
  • 2 Cloves Garlic – Peeled and Smashed
  • 2 Cups Vegetable Broth
  • 1 – 14-oz can white beans (butter or cannelloni) –  rinsed and drained
  • 1 tsp salt
  • Optional – 1/4 to 1/2 cup shredded cheddar cheese

Shrimp

  • 1 TBSP Olive Oil
  • 1 lbs Jumbo Shrimp
  • 1 TBSP Cajun Seasoning

INSTRUCTIONS

  1. Begin with the kale: Preheat oven to 300 degrees.

  2. Spread kale in a single layer on a large baking sheet. Massage kale with olive oil so it is evenly coated. Sprinkle with salt and pepper and place into the oven.

  3. Bake 20-25 minutes until kale is dry and crispy. Remove from oven and let cool on baking sheet.
  4. Meanwhile make the Cauliflower/Potato Puree: In a medium pot, bring vegetable broth to a boil. Add in the cauliflower and garlic and cover. Simmer for 10 minutes or until cauliflower is soft.
  5. Once the cauliflower is soft, add it to a food processor and pulse until smooth. Add in the white beans and pulse until mixed in and smooth. Add in salt and pulse. Season to taste.
  6. If adding cheese, add 1/4 to 1/2 cup into food processor and pulse.
  7. For the shrimp: In a larges skillet, add the Olive oil over medium heat. Quickly mix the shrimp in a bowl with the cajun seasoning.  Add to the pan and cook for 3 minutes and flip and cook for an additional 3 minutes. Remove shrimp from pan.
  8. Plate the cauliflower/potato mash and top with the shrimp and kale.
  9. Enjoy!