This was soooo easy, soooo good and ever so filling, too! And even my husband said it was much lighter than he anticipated, looking as creamy as it does.



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, 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 Light chipotle cheese (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 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
341 mg potassium

24% RDA Vitamin A, 51% C, 123% D, 20% E, 11% calcium, 14% copper, 21% iron, 19% phosphorous and 30% selenium