SHRIMP IN ENCHILADA SAUCE WITH POBLANO RICE

Shrimp in Enchilada Sauce with Poblano Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

4 dried ancho chile peppers
1/4 cup vegetable oil
1 cup basmati rice
1 poblano chile pepper, seeded and chopped
3 cloves garlic (1 chopped, 2 smashed)
Kosher salt
1 8-ounce can tomato sauce
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon ground cumin
Freshly ground pepper
1 1/4 pounds medium shrimp, peeled and deveined
Shredded red cabbage, cilantro and/or crumbled Cotija cheese, for topping
4 corn tortillas, warmed
Lime wedges, for serving

Steps:

Pour boiling water over the ancho chiles in a bowl; cover and set aside 10 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring often, until golden, about 3 minutes. Stir in the poblano and chopped garlic and cook until the poblano starts to soften, 3 minutes. Add 11/2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low; cover and cook until the rice is tender, 20 minutes.
Meanwhile, drain the anchos and remove the stems and seeds. Puree the anchos, smashed garlic cloves, 1/2 cup water, the tomato sauce, oregano, cumin, 1/4 teaspoon salt and a few grinds of pepper in a blender. Heat the remaining 2 tablespoons vegetable oil in a large skillet over high heat. Add the ancho puree and cook until the sauce is reduced, about 5 minutes. Stir in 1 cup water and the shrimp. Return to a boil and cook until the shrimp are opaque, about 5 minutes. Season with salt.
Fluff the rice with a fork. Top each serving with the shrimp, sauce and desired toppings. Serve with the tortillas and lime wedges.

Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1284 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 22 grams, Sugar 3 grams