Shrimp Cole Slaw Recipes

SHRIMP COLESLAW RECIPE:

Steps:

• In a small bowl, combine mayonnaise, lemon juice, sugar, and pepper; stir until well blended. Refrigerate until ready to use.
• Preparing Cabbage:
• A fast and easy way to remove leaves from cabbage is to cut around the core at the base of the cabbage. Remove the core and grasp each individual cabbage leaf at its base, rather than at the leaf's outer edge. Gently lift the cabbage leaf from the cabbage.
• To shred the cabbage by hand, quarter and then core the cabbage. Separate the cabbage quarters into stacks so leaves will flatten when pressed lightly. Use a large knife to cut each stack of cabbage diagonally into thin shreds. To chop the cabbage, turn the pile of shredded cabbage widthwise, then cut the cabbage shreds into a fine dice. If you are making a large Coleslaw salad, it is easier if you use a mandoline, instead of a knife, to slice the cabbage.
• For a crisper cabbage for salads, shred the cabbage and soak it in salted ice water for 15 minutes and then drain.
• In a large bowl, combine chopped cabbage, celery, onion, and shrimp; add prepared mayonnaise mixture and stir until well blended.
• Refrigerate until serving time.
• Makes 4 servings.

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

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.

LOW FAT SHRIMP OR CRAB COLESLAW

Steps:

• Combine all of the coleslaw ingredients and mix well.
• Combine all of the dressing ingredients and pour over the coleslaw mix.
• Chill for at least 1 hour before serving.

SHRIMP COLE SLAW

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.

SMOKY SHRIMP SLAW

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.
• In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside.
• In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp.
• In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool.
• In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve.

BANG BANG SHRIMP SANDWICH WITH SLAW

Steps:

• Equipment:.
• Heavy pot for frying or table top fryer.
• In a medium heavy pot, heat oil to 375 degrees F. In a small bowl, whisk to combine mayonnaise, Thai sweet chili sauce and chili garlic sauce. Set aside.
• In a large bowl, combine cabbage, carrots, sugar, lime juice and olive oil. Season to taste with salt.
• Working in batches, in a medium bowl, toss to combine shrimp with cornstarch, coating completely. Fry the shrimp until golden and crisp, about 1-2 minutes. Remove from oil and drain on a towel-lined plate, then place shrimp in a bowl and toss to combine with the sauce.
• Spoon cabbage slaw onto bottom of bun and top with shrimp. Sprinkle with scallions.