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.

PICKLED COLESLAW

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

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.

SHRIMP COLE SLAW

Steps:

• Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
• In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

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.