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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off 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 and 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.

Test Kitchen tips
  • While a little red cabbage adds a nice pop of color to this dish, it's fine to go all-green instead.
  • If you have a chive plant, feel free to use 1/2 cup of chopped chives in place of the green onions.
  • Nutrition Facts
    1 serving: 472 calories, 20g fat (5g saturated fat), 156mg cholesterol, 546mg sodium, 44g carbohydrate (2g sugars, 3g fiber), 28g protein.

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