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Herb Shrimp with Kale and Cauliflower Mash

Herb Shrimp with Kale and Cauliflower Mash
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

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 alongside 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! That 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. Doing so 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. This 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 because shrimp has a new partner.

Herb Shrimp with Kale and Cauliflower Mash


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
  • 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

For the kale:

  • 1 tablespoon bacon fat (or olive oil)
  • 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 cup white wine


For the cauliflower:

  1. Heat the olive oil in a large soup pot. Add the cauliflower and garlic.
  2. Sauté for a minute or two, until the garlic is really fragrant.
  3. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft.
  4. Add the while beans and mash roughly with the back of a large wooden spoon or potato masher.
  5. Stir in the cornmeal and things will start to thicken a bit.
  6. Adjust the consistency by adding in the last cup of broth as needed.
  7. Stir in the salt and cheese and season to taste.

For the kale:

  1. Heat the bacon fat (or olive oil) in a nonstick skillet over medium-low heat.
  2. Add the greens and garlic, then saute until softened.
  3. Remove kale and wipe out the pan with a paper towel.

For the shrimp:

  1. 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.
  2. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  3. 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.
  4. 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!


Herb Shrimp with Kale and Cauliflower Mash

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Herb Shrimp with Kale and Cauliflower Mash

Herb Shrimp with Kale and Cauliflower Mash

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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