Shrimp with Warm German-Style Coleslaw Recipe

Shrimp with Warm German-Style Coleslaw  Recipe
Shrimp with Warm German-Style Coleslaw Recipe photo by Taste of Home
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Shrimp with Warm German-Style Coleslaw Recipe

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We love anything that's tangy or bacony. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. —Ann Sheehy, Lawrence, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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, trimmed and 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 multi-grain medley

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off 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 and carrots and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to 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. Yield: 4 servings.

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.
  • Originally published as Shrimp with Warm German-Style Coleslaw in Taste of Home November 2017

    Nutritional Facts

    1 serving: 472 calories, 20g fat (5g saturated fat), 156mg cholesterol, 546mg sodium, 44g carbohydrate (2g sugars, 3g fiber), 28g protein.

    • 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, trimmed and 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 multi-grain medley
    1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings, discarding all but 2 tablespoons. Crumble bacon.
    2. In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage and carrots and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm.
    3. 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.
    4. To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon. Yield: 4 servings.

    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.
  • Originally published as Shrimp with Warm German-Style Coleslaw in Taste of Home November 2017

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