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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
16 appetizer servings or 4 entree servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.

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  • 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.

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 Facts

201 calories; fat 6g; cholesterol 132mg; saturated fat 2g; carbohydrates 11g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 22g; vitamin a 680RE; vitamin a 3207IU; vitamin c 74.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3.4mg; vitamin b6 0.1mg; folate 4mcg; vitamin b12 1.1mcg; sodium 589mg; potassium 228mg; calcium 131.3mg; iron 2.2mg.
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