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Old 05-31-2012, 05:32 PM   #1
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Mexican Shrimp with Chiles

This is my latest shrimp creation. It's sooooo easy, tasty, low-carb, and low cal yet very filling for all you JUDDD folks looking for a down day change of pace. Just use your butter spray to keep cals. down to about 280 a serving

Tonight’s dinner creation was served on steamed shredded cabbage, an unlikely pairing, but a pleasant surprise. For your non-low-carbing guests, cook up a little steamed rice to serve this on. This came out very 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 (perhaps Jen's flexible MW tortillas she recently posted), served like enchiladas, with some additional cheddar or jack cheese and a bit of the liquid sauce on top, popped into a hot oven for 20 minutes. This recipe is Induction friendly. 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.

INGREDIENTS:

24 large shrimp, peeled and veined
1 T. butter
1 14-oz. can tomatoes and green chiles, drained solids only
1 4-0z. can mild chopped green chiles
2 wedges Laughing Cow chipotle cheese (Light Queso Fresco with Chipotle)
2 oz. Monterey 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 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
341 mg potassium

24% RDA Vitamin A, 51% C, 123% D, 20% E, 11% calcium, 14% copper, 21% iron, 19% phosphorous and 30% selenium
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My recipe website: http://buttoni.wordpress.com/

Last edited by buttoni; 05-31-2012 at 05:43 PM..
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Old 06-01-2012, 05:58 AM   #2
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That sounds goodness I wonder how this would be over the miracle rice? I have several bags in my fridge.
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Old 06-01-2012, 09:05 AM   #3
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I'm sure, good, Brenda. I cooked ½c. raw rice for my husband's portion and he said it was real good on rice. But it was pretty darn good on the cabbage, too! I bet it would be good on a bed of well-cooked soft cauliflower, too.
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Old 06-01-2012, 09:40 AM   #4
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I have all the stuff on hand except the shrimp. It'll have to be w chicken breast.

Sounds fabulous.
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Old 06-01-2012, 09:41 AM   #5
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This looks wonderful, Peggy. The cabbage is such a great idea--I really like cabbage as a side dish when I cook fish and never thought of using it with shrimp. I will definitely have to give this a try.
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Old 06-01-2012, 01:48 PM   #6
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It was real good, Tbipp. And I'm sure it would be good with chicken as well, Jem. Chiles were a marriage made in heaven. The shrimp surprised me at how good it was. And at 8:30 last night, I was still feeling stuffed! I've never had shrimp be so filling before.

Last edited by buttoni; 06-01-2012 at 02:22 PM..
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Old 06-01-2012, 02:23 PM   #7
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Brenda, I'm not awake......you meant the shirataki rice, not real rice. Yes, I think it would be GREAT on that, too.
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Old 06-04-2012, 09:39 AM   #8
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That looks so good!

Question. Does the almond milk give it an off taste? I love almond milk, but not generally for cooking savory dishes.
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Old 06-04-2012, 10:02 AM   #9
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Absolutely not, Michelle, because I'm not so fond of almond milk in many things. Even DH couldn't tell there was (as he is always calling my LC ingredients) "funny" milk in this. We were BOTH pleasantly surprised by that, to be quite honest.
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Old 06-04-2012, 10:08 AM   #10
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Great! I'm going to give it a shot I think tonight! I'm going to put it over miracle rice or shiratake noodles.
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Old 06-04-2012, 10:30 AM   #11
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I want to order some of that miracle rice. Think it would be good for this dish.
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Old 06-04-2012, 10:35 AM   #12
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I LOVE miracle rice. I think I'm going to get some Mrs. Dash Southwest seasoning to season it with and put the shrimp over top. I bet it would be good with chicken too.
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Old 06-04-2012, 10:43 AM   #13
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I'm sure chicken meat (cut up into bites) would do great in this sauce! I had thought of trying that one time, too. A lot like my Chicken Poblano recipe. Now that I'm JUDDDing, I have to cut the calories somewhere and start exploring more with almond milk. Other than smoothies, haven't had too much luck with it in my savory dishes either. Maybe it's the "spiciness" in this that rounds out that almond milk "tasteless" taste (LOL).
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