Shrimp in Enchilada Sauce with Peppery Cauliflower Rice
Author: DeeDeeDoes
Recipe type: Dinner
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6-8
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. This serves 6-8.
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
In a bowl, pour boiling water over the dried chili peppers. Cover and set aside for 15 minutes.
Microwave all the frozen cauliflower rice and set aside in a large bowl covered with foil.
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.
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.
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.
Fluff the rice and reheat if necessary. Top rice with shrimp and sauce.
Serve with lime wedges.
This serves about 6-8 people at 0 Freestyle Points per serving.
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-cinco-de-mayo-recipes-galore/