A meal in under 30: Shrimp & Chard with a White Wine Mushroom—Mashed Cauliflower & Romanesco

Bloggin’ back in action with a meal in under 30 min!


After a long break from cooking and a wonderful Thanksgiving in Maine, I wanted to start my December off with something worth getting excited for.  Since my lovely roommate surprised me with the gift of shrimps and my lovely best friend dropped off a bag of produce just before I left for Maine, it only seemed right that I invite them both for dinner and create something great from the gifts they’ve given me.


The bag of surprise ingredients this week from my produce share (I feel like I’m on Chopped, it’s great):

Swiss Chard–Garlic–Romanesco–Cauliflower–Broccoli–Beets–Rosemary–Mushrooms


How many did I use?  All but the beets and broccoli (6 out of 8 ain’t so bad).


The results::

Sautéed Shrimp & Chard in a

White Wine-Mushroom Sauce

With a side of

Rosemary Mashed Cauliflower & Romanesco



Because the mash can stay warm/be heated without overcooking (unlike shrimp), start this guy off first:


Rosemary Mashed Cauliflower & Romanesco

Just to see what romanesco looks like...silly little cones
Just to see what romanesco looks like…silly little cones.


(Serves 2-3)

1 small head of cauliflower (1/2 large head)

1 small head of romanesco

1 clove garlic

1 sprig of rosemary

4 tsp greek yogurt

1 tbs butter

vegetable broth




  1. Pour vegetable broth into a saucepot and bring to medium high heat (use enough to give veggies room to boil).
  2. While bringing broth to a boil, cut cauliflower and romanesco into equally sized pieces.  Keep the two separate.  The romanesco will have to be cut into smaller pieces and it takes a bit longer to soften cauliflower.
  3. When the broth reaches a boil, add the cauliflower and a clove of garlic.  Let boil for 3 minutes, then add the romanesco.  Once the romanesco and cauliflower have softened (can poke a fork through and remove with ease).
  4. Drain the veggies from the broth and add to a blender (I love my Vitamix!) food processor, or prep your hand mixer.
  5. Add greek yogurt, butter, salt (I used a little over 1/8 tsp), pepper (fresh cracked), and the leaves of the rosemary sprig.  Blend until a smooth consistency.



Sautéed Shrimp & Chard in a White Wine-Mushroom Sauce

 The finished dish


(serves 2-3)

18 shrimps (avg. 6 per person)

10 swiss chard leaves, washed and dried

3-5 crimini mushrooms, stems removed and thinly sliced (approx. ¼ inch)

½ stick of butter

3/4 cup dry white wine

3 cloves garlic (pressed or finely chopped)

½ lemon


red pepper



  1. Melt butter, on medium, in a large sauté pan.  Add mushrooms, a pinch of salt, pepper (fresh cracked is tastier), and red pepper (to taste).  Sauté for 2 minutes.  Add white wine; simmer for 2 minutes.
  2. Cut swiss chard leaves into thin strips.
  3. On medium heat, add garlic and juice from squeezed lemon half to sauté pan.  Place shrimps on one side of the sauté pan, the swiss chard on the other and cover pan.  Be aware, both of these ingredients will cook fairly quickly.  By adding both at once, the shrimps start to cook on their first side while the swiss chard steams, before being tossed in the sauce.
  4. After a minute (or until pink on bottom side), flip the shrimps.  You should only have to do this once when cooking the shrimps.  **Quick “when are they done??” tip: my dear friend Nate taught me that when they look like a U they’re perfect, but a C…overcooked. **
  5. As the shrimps cook, begin tossing the chard in the wine and mushroom sauce.  Continue until softened and a darker green.  **Leaving them a little undercooked will increase their nutrient density**
  6. Either tossed together or kept separate, serve the shrimp and chard as you like with the sauce drizzled over top.  Enjoy!!


Ingredients List:

The Trusted Table: romanesco, cauliflower, mushrooms, rosemary, garlic, swiss chard

Whole Foods: greek yogurt, butter, lemon, vegetable broth

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