Shrimp With Warm German-Style Coleslaw Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the bacon until crispy. Remove from the skillet and set aside.
• STEP 2.In the same skillet, sauté the onions until they are soft and translucent.
• STEP 3.Add the shredded cabbage to the skillet and cook until it is slightly wilted.
• STEP 4.In a small bowl, whisk together the mayonnaise, vinegar, sugar, mustard, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the cabbage mixture and stir until well coated.
• STEP 6.Add the cooked bacon back to the skillet and stir to combine.
• STEP 7.In a separate skillet, heat olive oil over medium-high heat.
• STEP 8.Season the shrimp with salt, pepper, paprika, and garlic powder.
• STEP 9.Add the seasoned shrimp to the skillet and cook until they are pink and opaque, about 2-3 minutes per side.
• STEP 10.Serve the warm coleslaw topped with the cooked shrimp.

Cooking Tips

• For extra flavor, you can add caraway seeds or celery seeds to the coleslaw dressing.
• Make sure to cook the shrimp just until they turn pink and opaque to avoid overcooking.
• Serve the dish immediately for the best taste and texture.

Storage and Serving

• This dish is best served immediately while the coleslaw is still warm and the shrimp are fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the coleslaw in a skillet over low heat until warmed through, and cook the shrimp separately to avoid overcooking.