Shrimp with Warm German-Style Coleslaw

Name: Shrimp with Warm German-Style Coleslaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, German
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

We love anything that is tangy or has bacon. 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

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

1. 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.
2. 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.
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.

Nutrition Facts

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