Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Shrimp with Warm German-Style Coleslaw Recipe.

Ingredients:

6 bacon strips
2 TBSPs 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 TBSPs minced fresh parsley
2 TBSPs minced fresh tarragon or 2 TSPs dried tarragon
1/4 TSP salt
1/8 TSP 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

Recipe Instructions:

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 TBSPs.
Crumble bacon.

In same skillet, heat 1 TBSP drippings with 1 TBSP 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.

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.

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