Mexican Shrimp and Chiles

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This creamy, delicious dish on steamed shredded cabbage, an unlikely pairing, was a very pleasant surprise.   It was tasty, extremely filling, light, ever so quick to put together, and very low calorie as well!  It would also make a wonderful filling for low-carb tortillas, served like enchiladas, with some additional cheddar or jack cheese and a bit more cream on top, popped into a hot oven for 20 minutes.    I thickened up my sauce a bit (¼ tsp. xanthan gum sprinkled in at the end) , but you might prefer to add more jack cheese, use some other thickener, or not thicken it at all.  This recipe is suitable for all phases of Atkins and Keto diets as well.

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24 large shrimp, peeled and veined

1 T. butter

1   14-oz. can tomatoes and green chiles, drained

1   4-0z. can mild chopped green chiles

2 wedges Laughing Cow chipotle cheese (Light Queso Fresco with Chipotle)

2 oz. Monterrey Jack cheese, grated

4 c. green cabbage, shredded (not too fine)

3/4 c. unsweetened almond milk

2 oz. half and half cream (or heavy cream if you prefer)

2-3 splashes Chipotle Tobasco sauce (optional)

Thickener of your choice (if needed)

DIRECTIONS :  Slice cabbage thinly and place in shallow dish with a little water, cover loosely and microwave for 4 minutes on HI.  You could also stir-fry the cabbage in an oiled skillet if you prefer.  While cabbage is cooking, melt the butter in a non-stick skillet and saute shrimp on high heat until both sides are slightly browned.  Add drained tomatoes and chiles and chopped green chiles and heat.  Lower heat to medium and add  Laughing Cow wedges and stir to melt and bland.  Now add the almond milk, cream and Chipotle Tobasco sauce (if using).   Stir to heat all ingredients and add the grated Monterrey Jack cheese.  Stir until cheese is thoroughly melted.  If you are going to thicken the sauce a bit, lower heat to low and add thickener of your choice as usual. Remove the cabbage from the microwave, drain water off and serve with shrimp sauce on top when plating at the table.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

280 calories

19.7 g  fat

10.3 g  carbs, 4 g  fiber, 6.3 g  NET CARBS

15 g  protein

724 mg sodium

7 comments on “Mexican Shrimp and Chiles

  1. My, oh my, was this good! I made several changes, only because I didn’t have all the original ingredients. Here’s what I did: I used small shrimp instead of large; skipped the can of green chiles; used 2 oz. of cream cheese in place of the Laughing Cow; used two slices of pepper jack in place of Monterey Jack; used coconut milk in place of almond milk; skipped the cream and the Tobasco sauce. I sprinkled a little grated parmesan cheese on at the end to thicken it. And then, I threw in about 1/4 cup of cooked, crumbled bacon! Wow! That put it over the top! I used the option of sautéing the cabbage, and it was delicious, with little crusty edges on some of the slivers. Thanks, Peggy, for the recipe. Even though I changed some things, the basic idea remained the same. I never would have thought that I could love a recipe as much as this.


    • And I forgot to add that I loved how quickly it all came together, yet tasted like something I’d spend a lot for at a nice restaurant.


    • Glad you like it, Paulette, and even happier you liked it. Yous changes weren’t really that dramatic, either, so I suspect yours tasted a lot like mine. I hope you’ll try it with the cream next time. That really makes it rich. 🙂


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