*** Shrimp Etouffe

• 1 1/2 Tbsp canola oil
• 1/4 cup all-purpose flour
• 4 celery stalks with leaves, finely chopped
• 1 large red bell pepper, finely chopped
• 1 onion, finely chopped
• 8 oz sliced mushrooms
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• 1 lb peeled and deveined medium shrimp
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1/2 tsp Creole/Cajun seasoning
• 1 Tbsp Sriracha or hot sauce to taste

Heat oil in medium Dutch oven over low heat. Gradually add flour and cook, whisking constantly, until light golden brown, about 15 minutes. Increase heat to medium. Add celery, bell pepper, onion, and garlic; cook, stirring frequently, until vegetables are softened, about 15 minutes (mixture may stick to bottom of pot).

Add water to Dutch oven and cook, scraping up browned bits from bottom of pot, about 3 minutes. Stir in remaining ingredients. Simmer, stirring constantly, until shrimp are just opaque in center, about 5 minutes.

Serve over rice.

Makes 4 servings (1 cup), 4 WW PointsPlus per serving.

*** Easy & Delicious Chicken Mole Enchiladas

• 2/3 cup Brazil nuts (or mixed nuts including brazil nuts)
• 2 garlic clove, coarsely chopped
• 3 (10oz) cans diced tomatoes Southwest style
• 1 medium red onion, coarsely chopped
• 4 tsp chili powder
• 2 tsp ground coriander
• 1 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs boneless skinless chicken thighs, trimmed
• 1/2 cup chicken broth (or water)
• 2 oz semisweet chocolate, finely chopped
• 1/2 cup shredded Monterey Jack cheese (2oz)
• 8 corn tortillas

Combine nuts and garlic in food processor and process until nuts are finely ground. Add tomatoes, onion, chili powder, coriander, salt and pepper; pulse until smooth.

Spray medium Dutch oven with nonstick spray and set over medium heat. Add chicken and cook, turning frequently, until golden brown, about 10 minutes; transfer to plate. Add tomato mixture and broth; cook, stirring 5 minutes. Add chocolate and cook, stirring frequently, until melted, about 4 minutes.

Return chicken to pot. Simmer, covered, stirring occasionally, until chicken is cooked through, about 30 minutes.

Preheat oven to 400 F.

Remove chicken and shred. Use the KitchenAid mixer (standard dough mixer blade) on medium speed to shred the chicken, or a pair of forks. Add some of the sauce to the chicken to make sure it is well-sauced. Spread 1/4 cup of the sauce into an 8" square dish. Fill the tortillas with chicken mixture, roll them closed, then place them in the dish. Cover with the remaining sauce. Top with 2 oz (1/2 cup Monterey Jack cheese). Bake until cheese is melted and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. 

Makes 8 servings, 11 WW PointsPlus each.

*** Fiery Shrimp with Bok Choy & Rice

• 3 tsp canola oil
• 1 lb medium shrimp, peeled and deveined
• 1 cup matchstick-cut carrots
• 2 baby bok choy, halved lengthwise
• 6 scallions, cut into 1 1/2-inch lengths
• 1 head of broccoli, cut into florets
• 2 Tbsp grated peeled fresh ginger
• 2 large garlic cloves, minced
• 1/2 cup jasmine rice
• 1 1/2 cups chicken broth
• 1 Tbsp soy sauce
• 1/4-1/2 teaspoon red pepper flakes

Heat 1 1/2 teaspoons of oil in large nonstick skillet over medium-high heat. Add shrimp and cook, turning often, until just opaque in center, about 3 minutes. Transfer to medium bowl.

Add remaining 1 1/2 teaspoons oil to skillet. Add carrots, bok choy, scallions, ginger, broccoli, and garlic; cook, stirring, until fragrant, about 2 minutes. Add rice, tossing to coat. Stir in broth, soy sauce, and pepper flakes; bring to boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, about 20 minutes.

Return shrimp to skillet and cook, stirring frequently, until heated through, about 3 minutes.

Makes 4 servings, 5 WW PointsPlus each.