Jumbo Shrimp With Warm Coleslaw Recipes

Steps:

• 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., 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., 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.

Steps:

• Rinse shrimp; pat dry & set aside.
• In large skillet cook bacon over medium heat until crisp.
• Transfer bacon to paper towels; reserve drippings.
• Return 2 tablespoons drippings to skillet.
• 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, freshly ground black pepper & crushed red pepper flakes (if using.)
• 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.