Carrot Parsnip Puree topped with Sautéed Kale and Garlic Shrimp

Ingredients:
Shrimp:

• 15-20 raw shrimp, pealed and deveined
• 2 Tablespoons garlic, chopped
• 2 Tablespoons olive oil
• 1/2 Teaspoon paprika
• 2 Tablespoons butter

Puree:

• 1 lb Carrots, peeled, chopped and boiled
• 1 lb Parsnips, peeled, chopped and boiled 
• 3/4 Cup sour cream
• Salt and Pepper to taste

Kale:

• 3 Cups raw kale, chopped into 1 inch pieces
• 1 Tablespoon olive oil
• 1 Tablespoon Garlic, chopped
• 1/2 Teaspoon red pepper flakes
• Salt and Pepper to taste

Instructions: 

1. In a large Ziplock freezer bag, mix everything for the shrimp except the butter until there is a good coat on all of the shrimp. Let marinate for 30-60 minutes.
2. While shrimp are marinating you can begin to make the puree. Place the boiled carrots, parsnips and sour cream into blender and pulse until mixture is smooth. Add salt and pepper to your taste. Set aside in pot and heat throughly as the shrimp are cooking.
3. Time to sauté the kale. Preheat a large skillet with 1 tablespoon of olive oil. Place the kale, garlic, red pepper in the skillet and cook the kale down. It will slowly begin to wilt 5-6 minutes (more olive oil may be needed). Season with salt and pepper and remove from skillet. 
4. Remove the shrimp from the refrigerator. In the same skillet as the kale was sautéed in place 2 tablespoons of butter on medium heat. 
5. Pour the shrimp into the skillet and cook until shrimp have turned pink, stirring occasionally.
6. Once the shrimp are cooked you can begin plating- puree, kale and topped with shrimp.