Hi, all - I am also a field editor newly signed up! I have to share this recipe for the shrimp lovers out there. When I first read the recipe, I could not imagine how the combination of ingredients could fit, but fit they did. It has become one of our favorite recipes. I did add three other ingredients to the original recipe, and I switch vinegars to suit my whim.
Shrimp with Wilted Cole Slaw - Serves 4
6 slices bacon, fried crisp, crumbled & reserved. Save about 4 Tbls. bacon drippings. You could also do 1 Tbls. drippings and 3 Tbls. olive oil.
1 pound jumbo shrimp, peeled and deveined, patted dry with paper towels
1 bag Cole Slaw mix, 1 cup each fennel, Vidalia onion, celery, red bell pepper, small dice. 1/4 cup minced fresh chives for garnish.
1/4 cup cider, red wine, or white vinegar, salt and pepper to taste
Hot cooked rice - I use brown basmatti cooked to package directions omitting oil or margerine
In a large skillet, saute the Cole Slaw mix, fennel, onion, celery, red bellpepper in 2 Tbls drippings until just wilted. Add the vinegar, salt and pepper. Remove from pan and keep warm. Wipe out the skillet and add the remaining drippings. Saute the shrimp until curled and pink - not long! To serve: layer rice, cabbage mixture, and shrimp on each plate and garnish with chives. Let me know how you like this if you have time!