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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp with Warm Coleslaw Recipe

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This recipe for Shrimp with Warm Coleslaw is from The Gliha Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 fresh jumbo shrimp in shells
8 slices thick-cut bacon, halved
1 1/2 lb coleslaw mix (11 cups)
1/4 cup red wine vinegar
1/4 cup finely chopped fresh chives
Directions:
Directions:
Peel and de-vein shrimp. Rinse and pat dry. Set aside. In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. 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. 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 (appetizer) or 4 plates (entree). Top each with a shrimp and 1/2 slice bacon.
Number Of Servings:
Number Of Servings:
4 entree or 16 appetizer
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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