Shrimp with Warm Coleslaw

This quick and easy meal adds coleslaw, bacon and chives to delicious shrimp.



by 82  people


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Ingredients
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    16   
    fresh jumbo shrimp in shells
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    8   slices 
    thick-cut bacon, halved
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    1 1/2  pounds 
    coleslaw mix (about 11 cups)
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    1/4  cup 
    red wine vinegar
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    1/4  cup 
    finely chopped fresh chives

Directions
1.
Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
2.
In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
3.
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.
4.
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 and freshly ground black pepper. Divide coleslaw mixture among 16 plates. Top each with a shrimp and 1/2 slice bacon. Makes 16 appetizer servings or 4 entree servings.
Note
  • 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.
Nutrition information
Per Serving: cal. (kcal) 201, Fat, total (g) 6, chol. (mg) 132, sat. fat (g) 2, carb. (g) 11, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 6, pro. (g) 22, vit. A (RE) 680, vit. A (IU) 3207, vit. C (mg) 74, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 4, Cobalamin (Vit. B12) (g) 1, sodium (mg) 589, Potassium (mg) 228, calcium (mg) 131, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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