Shrimp with Warm Coleslaw
Recipe from Better Homes and Gardens
This quick and easy meal adds coleslaw, bacon and chives to delicious shrimp.
Servings: 4 to 16
Yield: 16 appetizer servings or 4 entree servings
Prep Time: 20 mins
see savings16fresh jumbo shrimp in shells
see savings8 slicesthick-cut bacon, halved
see savings1 1/2 poundscoleslaw mix (about 11 cups)
see savings1/4 cupred wine vinegar
see savings1/4 cupfinely chopped fresh chives
Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
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 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.
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.
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 (µg) 4, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 589, Potassium (mg) 228, calcium (mg) 131, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet