Shrimp in Enchilada Sauce with Peppery Cauliflower Rice
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Here's a nice peppery way to serve up Shrimp. Try this Enchilada Sauce Shrimp Mixture over Peppery Cauliflower Rice at 0 Points per Serving.
Ingredients
  • 8 Dried Ancho Chili Peppers
  • 2 Poblano Chili Peppers, Seeded and Chopped
  • 5 Cloves of Garlic, Minced
  • 16 oz of Tomato Puree (Canned)
  • 2 Teaspoons of Dried Mexican Oregano
  • 1 Teaspoon of Ground Cumin
  • Kosher Salt and Cracked Black Pepper to Taste
  • 3 Pounds of Medium Shrimp, Peeled
  • Lime Wedges for Serving
  • 4 Bags of Frozen Cauliflower Rice
  • Vegetable Cooking Spray
Instructions
  1. In a bowl, pour boiling water over the dried chili peppers. Cover and set aside for 15 minutes.
  2. Microwave all the frozen cauliflower rice and set aside in a large bowl covered with foil.
  3. Spray a saute pan with vegetable cooking spray and saute garlic and poblano chili peppers until peppers soften about 5 minutes. Add into the cauliflower rice mixture and stir. Recover rice.
  4. Drain the anchos and remove the stems and seeds. Puree the anchos, ½ cup of water, tomato puree, oregano, cumin and some salt and pepper (to taste) in a blender.
  5. In a separate sauce pan, add the ancho puree and cook until it's reduced, about 5 minutes. Stir in 2 cups of water and the shrimp. Return to a boil and cook just until shrimp are opaque, about 5 minutes. Season again with salt and pepper to taste.
  6. Fluff the rice and reheat if necessary. Top rice with shrimp and sauce.
  7. Serve with lime wedges.
  8. This serves 6 people at 0 SmartPoints on the Blue and Purple Plans and 2 SmartPoints per serving on the Green Plan. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/july-4th-weight-watchers-freestyle-0-point-menu-recipes/