Peppered Shrimp With White Bean And Cauliflower Puree

• 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

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 Saute 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; saute 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.

beans, chicken, water, cauliflower, olive oil, onion, garlic, milk, coarseground yellow cornmeal, kosher salt, unsalted butter, cheddar cheese, shrimp, tomato, white wine, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/peppered-shrimp-white-bean-cauliflower-puree (may not work)