Peppered Shrimp with White Bean and Cauliflower Puree

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Peppered Shrimp with White Bean and Cauliflower PureeRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

If you'd like a smoother puree, process the bean-cauliflower mixture in a food processor before stirring in the butter and cheese.

Serves 4


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1 (16-ounce) package dried Great Northern beans
6 1/2 cups unsalted chicken stock (such as Swanson), divided
4 cups water
10 ounce finely chopped cauliflower florets (about 2 cups)
2 1/2 tablespoons olive oil, divided
1/2 cup chopped onion
1 tablespoon minced garlic
1 cup 2% reduced-fat milk
1/2 cup coarse-ground yellow cornmeal or polenta
1/2 teaspoon kosher salt, divided
1 tablespoon unsalted butter
2 ounces reduced-fat cheddar cheese, shredded (about 1/2 cup)
1 pound large shrimp, peeled and deveined
1 cup chopped tomato, divided
1/4 cup dry white wine
1/2 teaspoon freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves


Hands-on: 35 Minutes
Total: 9 Hours, 50 Minutes

1. Place beans in a large bowl; cover with water. Refrigerate overnight.

2. Drain beans; place in a large Dutch oven. Add 4 1/2 cups stock and 4 cups water to pan; bring to a boil. Cover, reduce heat, and simmer 55 minutes or until beans are tender. Cool. Drain in a colander over a bowl, reserving cooking liquid. Place 1 cup beans in a bowl; mash with a fork. Return remaining beans to reserved cooking liquid; reserve mixture for Collard Greens Sauté with Chicken and White Beans and Two-Bean Soup with Tomato-Chive Crostini.

3. Place cauliflower in a food processor; process until finely chopped.

4. Heat a large saucepan over medium heat. Add 2 tablespoons oil to pan; swirl. Add onion and garlic to pan; sauté 5 minutes or until tender. Add remaining 2 cups stock, mashed beans, cauliflower, milk, cornmeal, and 1/4 teaspoon salt; bring to a simmer. Reduce heat, and simmer 20 minutes or until cauliflower is tender. Remove pan from heat; stir in butter and cheese.

5. Heat a large skillet over high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp to pan; cook 2 minutes. Stir in remaining 1/4 teaspoon salt, 3/4 cup tomato, wine, and pepper; cook 3 minutes or until shrimp are done. Place 1 cup bean mixture in each of 4 shallow bowls. Top each serving with about 3/4 cup shrimp mixture. Top evenly with remaining 1/4 cup tomato and parsley.

Created date

January 2016

Nutritional Information

Calories 445
Fat 17.8 g
Satfat 5.9 g
Monofat 8 g
Polyfat 3.1 g
Protein 31 g
Carbohydrate 38 g
Fiber 6 g
Cholesterol 166 mg
Iron 3 mg
Sodium 668 mg
Calcium 419 mg
Sugars 7 g
Est. Added Sugars 0 g