SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Shrimp with Warm German-Style Coleslaw image

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

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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

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.