Shrimp in Enchilada Sauce with Peppery Cauliflower Rice
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.
  • 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
  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 about 6-8 people at 0 Freestyle Points per serving.
Recipe by Dee Dee Does at