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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.

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  • In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.

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  • 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.

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  • 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.

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

201 calories; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 132 mg cholesterol; 589 mg sodium. 228 mg potassium; 11 g carbohydrates; 4 g fiber; 6 g sugar; 22 g protein; 680 RE vitamin a; 3207 IU vitamin a; 74 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 1 mcg vitamin b12; 131 mg calcium; 2 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
10/01/2013
My family LOVED it! I was worried that the vinegar would be too strong, but actually it just neutralized the bitterness of the cabbage perfectly and enhanced the bacon and shrimp flavors.