Shrimp With Warm German Style Coleslaw Recipes

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SHRIMP WITH WARM GERMAN-STYLE COLESLAW

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14



Shrimp with Warm German-Style Coleslaw image

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.

Nutrition Facts : Calories 472 calories, Fat 20g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 546mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 3g fiber), Protein 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, 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

SHRIMP COLE SLAW

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

Provided by jackdenton

Categories     Cajun

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8



Shrimp Cole Slaw image

Steps:

  • Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
  • In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8

1 (1 lb) bag Coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)
1 cup mayonnaise (I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish

AWESOME GERMAN COLESLAW

Make and share this Awesome German Coleslaw recipe from Food.com.

Provided by Boo Chef in West Te

Categories     German

Time 15m

Yield 8 cups, 10-12 serving(s)

Number Of Ingredients 9



Awesome German Coleslaw image

Steps:

  • DRESSING: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine. Season with salt to taste. Add the sugar and whisk vigorously until dissolved. Pour the vegetable oil in a thin stream into the bowl while whisking constantly, until it is well combined with the other ingredients and a smooth dressing is formed. Season with salt to taste and set aside.
  • COLESLAW: Put the green and red cabbages and carrots into a large bowl. Add the dressing and toss well to combine. Store the coleslaw in the refrigerator until ready to use, up to 1 day. Serve chilled.

1/3 cup distilled white vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seed
salt
1/3 cup sugar
1/2 cup vegetable oil
1/2 medium green cabbage, cored and finely sliced about 7 cups
1 small red cabbage, about1 1/2 c cored and finely sliced
1 small carrot, trimmed peeled and coarsely grated

CREAMY GERMAN COLESLAW

This has been my favorite coleslaw recipe for thirty years. It's easy to make and tastes delicious. Blend dressing in the food processor if desired.

Provided by Catherine S

Categories     Salad     Coleslaw Recipes     With Mayo

Time 2h10m

Yield 6

Number Of Ingredients 6



Creamy German Coleslaw image

Steps:

  • Place cabbage in a large bowl.
  • Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
  • Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 12.7 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 316.3 mg, Sugar 9.6 g

½ head cabbage, thinly sliced
3 tablespoons white sugar
3 tablespoons cider vinegar
½ teaspoon celery seed
½ teaspoon salt
½ cup mayonnaise, or more to taste

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