I found this recipe on Pinterest, and it was quite successful. I ran it through the Points Plus tracker on Weight Watchers and it looks like the Points Plus value is 6 based on a recipe that serves four people.
LEMON GARLIC SHRIMP WITH WILTED SPINACH & CAULIFLOWER MASH
This recipe essentially has three components: the protein (shrimp) and two vegetable sides (cauliflower mash and spinach). I have modified the recipe here based on what I found on the blog "Lizzy Writes" (credit to elizabethbryant.blogspot.com).
- 1 head of cauliflower, cut into large florets
- 6 cloves of garlic, smashed
- 2 cloves of garlic, minced
- 2 tbsp. olive oil (divided)
- 1 c. chicken broth
- 1/4 c. shredded Parmesan cheese
- 3/4 lb. shrimp, peeled and deveined (I had the fishmonger leave the tails on)
- Lemon zest from one lemon
- Juice from one lemon
- 1/2 tsp. dried oregano
- 4 c. baby spinach, washed and coarsely chopped
- 1/2 onion, thinly sliced
- 1/2 tsp. crushed red pepper
- Kosher salt and fresh-ground pepper
1. Preheat oven to 400 degrees.
2. Toss cauliflower florets, smashed garlic cloves, and 1 tbsp. olive oil with salt and pepper.
3. Place florets and garlic cloves on a foil-lined pan and roast, covered loosely with foil. Roast for 15 minutes. Remove foil and roast 15 minutes more.
4. Place cauliflower/garlic mixture in a Cuisinart. Blend, adding chicken broth as needed to get it smooth (grits-like texture). Add Parmesan cheese and more salt and pepper to taste.
5. Mix shrimp with lemon zest, 1 tbsp. olive oil, oregano, minced garlic, salt, and pepper in a bowl. Let stand for 15 minutes.
6. Saute shrimp in a large skillet on medium high heat or until pink and cooked through.
7. Remove shrimp to a bowl and keep warm. Do not clean out pan, as the pan drippings will be used for the sautéed onion/spinach mixture.
8. Add spinach, onion, crushed red pepper flakes, and lemon juice to the hot skillet. Saute until wilted.
9. Layer cauliflower puree, followed by spinach, followed by shrimp. Serve immediately.