Shrimp with Warm Coleslaw

This quick and easy meal adds coleslaw, bacon and chives to delicious shrimp.

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5 users rated this recipe an average rating of 4.5
Makes:
4 servings
Yields:
16 appetizer servings or 4 entree servings
Prep:
20 mins
Cook:
10 mins
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Shrimp with Warm Coleslaw

Ingredients
16
fresh jumbo shrimp in shells
8
slices thick-cut bacon, halved
1 1/2
pounds coleslaw mix (about 11 cups)
1/4
cup red wine vinegar
1/4
cup finely chopped fresh chives

Directions

  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 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.

From the Test Kitchen

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

(Shrimp with Warm Coleslaw)
    Per serving:
  • 201 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 132 mg chol.,
  • 589 mg sodium,
  • 11 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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