Cooking Instructions
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Step 1
Peel and cut
Potatoes (905 g)
into 1-inch cubes.
Step 2
In a pot of cold water, add in the potatoes and bring to a boil. Cook until a fork can easily pierce through, about 15 minutes. Drain and set aside.
Step 3
Place drained potatoes in the same pot and add
Butter (60 g)
and
Milk (180 mL)
. Using a potato masher, slowly incorporate potato mash into the milk. Mash until smooth and creamy. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Thinly slice
Button Mushrooms (225 g)
. Destem
Kale (2 bunches)
and roughly chop into bite-size pieces. Mince
Garlic (5 cloves)
.
Step 5
In a frying pan, add
Olive Oil (15 mL)
and garlic, cook until garlic starts to sizzle over medium-high heat.
Step 6
Add in
Shrimp (905 g)
and
Paprika (2 g)
, cook until just opaque, about 2 minutes. Season with
Salt (to taste)
, remove from the pan, and set aside.
Step 7
In the same pan, add more
Olive Oil (15 mL)
and add in the mushrooms. Season with a pinch of
Salt (to taste)
and cook until all the moisture from the mushroom is almost gone, about 10 minutes, stirring occasionally.
Step 8
When the mushrooms start to turn slightly brown, add in kale handful by handful, stir and cook them until slightly wilted.
Step 9
Add the shrimp back to the pan, season the dish with
Salt (to taste)
and
Ground Black Pepper (to taste)
, mix well, and cook for another minute.
Step 10
Serve the kale mushroom shrimp with mashed potatoes.
