Best Shrimp With Warm German Style Coleslaw Recipes
SHRIMP WITH WARM COLESLAW
Shrimp with warm coleslaw
Provided by kaseylb
Categories Main Dish
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 422 calories, Fat 30.1682353214379 g, Carbohydrate 21.9535812261469 g, Cholesterol 94.2477711 mg, Fiber 2.62645708146556 g, Protein 14.475153090157 g, SaturatedFat 9.14717398420009 g, ServingSize 1 1 Serving (267g), Sodium 547.614203777795 mg, Sugar 19.3271241446813 g, TransFat 3.20438125034414 g
JUMBO SHRIMP WITH WARM COLESLAW
This can be used an an entree or appetizer. Recipe has only 5 ingredients! Of course, with the exception of salt & pepper. BH&G Magazine, December 2007 edition.
Provided by Manami
Categories Pork
Time 30m
Yield 16 Appetizers, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 368.1, Fat 22.6, SaturatedFat 7.2, Cholesterol 201.1, Sodium 574.1, Carbohydrate 10.9, Fiber 4, Sugar 6.2, Protein 30.6
SHRIMP COLE SLAW
A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.
Provided by jackdenton
Categories Cajun
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8
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