Post by wilderness on May 23, 2022 14:54:08 GMT -5
Shrimp with Warm German-Style Coleslaw-annrms
Prep Time: 15 min Cook Time: 30 min Servings: 4 servings
Source: Tasteofhome.com
Ingredients
6 bacon strips
2 tablespoons canola oil, divided
3 cups finely shredded green cabbage
1/2 cup finely shredded carrot (1 medium carrot)
1 cup finely shredded red cabbage, optional
1/2 cup finely shredded fennel bulb, optional
6 green onions, finely chopped
3 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup red wine vinegar
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 cups hot cooked rice or multigrain medley
Directions
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.
Test Kitchen tips
While a little red cabbage adds a nice pop of color to this dish, it's fine to go all-green instead.
If you have a chive plant, feel free to use 1/2 cup of chopped chives in place of the green onions.
Nutrition
1 serving: 472 calories, 20g fat (5g saturated fat), 156mg cholesterol, 546mg sodium, 44g carbohydrate (2g sugars, 3g fiber), 28g protein.
Ingredients
6 bacon strips
2 tablespoons canola oil, divided
3 cups finely shredded green cabbage
1/2 cup finely shredded carrot (1 medium carrot)
1 cup finely shredded red cabbage, optional
1/2 cup finely shredded fennel bulb, optional
6 green onions, finely chopped
3 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup red wine vinegar
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 cups hot cooked rice or multigrain medley
Directions
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.
Test Kitchen tips
While a little red cabbage adds a nice pop of color to this dish, it's fine to go all-green instead.
If you have a chive plant, feel free to use 1/2 cup of chopped chives in place of the green onions.
Nutrition
1 serving: 472 calories, 20g fat (5g saturated fat), 156mg cholesterol, 546mg sodium, 44g carbohydrate (2g sugars, 3g fiber), 28g protein.
