Udang Pedas dengan Tumbuk Kembang Kol dan Kangkung Bawang Putih

Name: Udang Pedas dengan Tumbuk Kembang Kol dan Kangkung Bawang Putih
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons 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; one 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; 1 tablespoon bacon fat (or olive oil); 3 cups kalettes OR chopped kale; 3 cloves garlic, minced; 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

Spicy Shrimp with Cauliflower Mash and Garlic Kale - tender-sweet shrimp and smoky garlic kale over creamy cauliflower mash. The most DELICIOUS fake-fancy weeknight dinner!

⏱️ 45 menit 🔪 Persiapan: 15 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Udang Pedas dengan Tumbuk Kembang Kol dan Kangkung Bawang Putih

Foto: Pinch of Yum — Lindsay Ostrom

Bahan-bahan

4 porsi

2 tablespoons 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
one 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
1 tablespoon bacon fat (or olive oil)
3 cups kalettes OR chopped kale
3 cloves garlic, minced
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

Langkah-langkah

Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute 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 white beans and mash roughly with the back of a large wooden spoon. It will be soupy – that’s okay. 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 cheese and season to taste.
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.
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.