Jumbo Shrimp With Warm Coleslaw Recipes

SHRIMP WITH WARM COLESLAW

Steps:

• Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
• In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
• Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm.
• Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings). Cook and stir over medium heat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture among 16 plates. Top each with a shrimp and 1/2 slice bacon. Makes 16 appetizer servings or 4 entree servings.

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon., In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm., Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat., To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.

JUMBO SHRIMP AND ASPARAGUS

Steps:

• In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
• Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

SHRIMP WITH WARM COLESLAW

Steps:

• 1. Peel and devein shrimp. Rinse shrimp; pat dry. Set aside. 2. In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels, reserve drippings. Return 2 tablespoons drippings to skillet. 3. Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm. 4. Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings.) Cook and stir in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture, shrimp and bacon. Top with shrimp and 1/2 slice bacon.

JUMBO SHRIMP WITH SWEET-AND-SOUR SAUCE

Steps:

• For the Sauce:.
• In a small saucepan warm the peanut oil over medium heat.
• Add the ginger and garlic.
• Cook until golden brown, about 60 to 90 second, stirring often.
• Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
• Remove from heat and set aside at room temperature.
• If made ahead, warm the sauce over medium heat until the marmalade has melted again.
• Shrimp:.
• In a large bowl mix the oil, salt, chile powder, paprika and pepper.
• Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
• Thread shrimp onto metal skewers or you can also use a fish basket.
• Heat grill to 500 to 550 degrees (high heat).
• With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
• Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.

JUMBO SHRIMP WITH WARM COLESLAW

Steps:

• Rinse shrimp; pat dry & set aside.
• In large skillet cook bacon over medium heat until crisp.
• Transfer bacon to paper towels; reserve drippings.
• Return 2 tablespoons drippings to skillet.
• Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque.
• Remove from skillet; keep warm.
• Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings)& cook and stir over medium heat 6 minutes or until coleslaw mixture is wilted and just tender.
• Stir in vinegar and chives.
• Season to taste with salt, freshly ground black pepper & crushed red pepper flakes (if using.)
• Divide coleslaw mixture among 16 plates.
• Top each with a shrimp and 1.2 slice bacon.
• Makes 16 appetizer servings or 4 entree servings.
• *As an entree: Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives.
• Divide mixture among 4 plates and top each with 4 shrimp.