Best 5 Shrimp With Warm German Style Coleslaw Recipes
**Tantalize your taste buds with a delightful culinary journey to Germany and the coastal regions, where succulent shrimp and refreshing coleslaw intertwine in a harmonious symphony of flavors.**
From the bustling fish markets of Hamburg to the charming villages along the North Sea, the aroma of freshly caught shrimp fills the air, promising a delectable treat. In this article, we present a collection of tantalizing recipes that showcase the versatility of shrimp, paired with the vibrant flavors of a traditional German-style coleslaw. Embark on a culinary adventure as we explore the perfect balance of tangy, sweet, and savory notes in these delectable dishes. Each recipe offers a unique twist on the classic combination, ensuring an unforgettable dining experience.
SHRIMP WITH WARM COLESLAW
Provided by Midwest Living
Categories Food
Time 30m
Yield 16 appetizer servings or 4 entree servings
Number Of Ingredients 5
Steps:
- Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
- In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
- 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.
Nutrition Facts : Calories 201 calories, Carbohydrate 11 g, Cholesterol 132 mg, Fat 6 g, Protein 22 g, SaturatedFat 2 g, Sodium 589 mg, Sugar 6 g
SHRIMP WITH WARM COLESLAW
Shrimp with warm coleslaw
Provided by kaseylb
Categories Main Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- 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 in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture, shrimp and bacon. Top with shrimp and 1/2 slice bacon.
Nutrition Facts : Calories 422 calories, Fat 30.1682353214379 g, Carbohydrate 21.9535812261469 g, Cholesterol 94.2477711 mg, Fiber 2.62645708146556 g, Protein 14.475153090157 g, SaturatedFat 9.14717398420009 g, ServingSize 1 1 Serving (267g), Sodium 547.614203777795 mg, Sugar 19.3271241446813 g, TransFat 3.20438125034414 g
SHRIMP COLESLAW
I was making coleslaw one day and decided to add some salad shrimp to it, and it was great. My family loves it.
Provided by Nancy Jackson
Categories Other Salads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Put the bag of coleslaw mix into a large bowl.
- 2. Mix up the dressing in a separate bowl. Add the mayonaise, cider vinegar, and sugar. Stir up with a fork.
- 3. Pour dressing over coleslaw mix and stir together until well dressed.
- 4. Rinse shrimp in a strainer with cold water. Drain well, add to coleslaw mix and stir together gently.
- 5. Add chopped green onions if your family likes onions. If not just leave them out.
GERMAN COLESLAW
This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14-18 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Nutrition Facts : Calories 126 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
SHRIMP COLE SLAW
A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.
Provided by jackdenton
Categories Cajun
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8
Tips:
- Use fresh, succulent shrimp. Look for shrimp that are firm and have a slightly translucent appearance. Avoid shrimp that are discoloured or have a strong fishy smell.
- Do not overcook the shrimp. Shrimp cook very quickly, so it is important to cook them only until they are opaque and pink. Overcooked shrimp will be tough and rubbery.
- Make sure the coleslaw is well-drained. If the coleslaw is too wet, it will dilute the dressing and make the salad soggy.
- Use a light hand with the dressing. The dressing should be used to coat the coleslaw, not drown it. If you add too much dressing, the salad will be heavy and greasy.
- Chill the salad before serving. This will help the flavours to meld and the salad will be more refreshing.
Conclusion:
This recipe for Shrimp with Warm German-Style Coleslaw is a delicious and easy-to-make dish that is perfect for a summer meal. The shrimp are cooked to perfection and the coleslaw is light and refreshing. The combination of flavours and textures is sure to please everyone at your table. So next time you are looking for a quick and easy seafood dish, give this recipe a try. You won't be disappointed!
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