Shrimp with Coleslaw
Submitted by David Weaver on Fri, 01/29/2010 - 6:55am
Ingredients:16 fresh jumbo shrimp in shells
8 slices thick cut bacon - halved
1 1/2 lbs coleslaw (about 11 cups - shredded cabbage and carrots)
1/4 cup red wine vinegar
1/4 cup finely chopped fresh chives
Preperation:
1. Peel and devien shrimp. Rinse, pat dry and set aside.
2. In large skillet cook bacon over medium heat until crisp. Transfer bacon aside and save the drippings.
3. Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet and keep warm.
4. Add coleslaw mix to hot skillet (add additional bacon drippings if necessary. Cook and stir over medium heat or until coleslaw mixture is wilted and just tender. Stir in vinegar and chives. Season to taste with freshly ground pepper. Put coleslaw mixture on plates and then add bacon and shrimp on top. Serve and enjoy!
Recipe courtesy of: Better Homes and Gardens.
Recipes
Pork Tenderloin with Orange Glaze
Olive Oil
2 Cloves garlic
1 Cup orange juice
1/2 cups dry white wine
1/4 cup chicken stock
1 sprig rosemary
1 spring oregano
1 sprig parsley
Preheat oven to 400 degrees. Chop garlic and mix with 2-3 tablespoons of olive oil, then coat pork tenderloin in the garlic/oil mixture and let stand for 30-60 mintues. Heat a large oven-proof skillet and brown the meat on all sides with an additional 2-3 tablespoons olive oil (about 5-6 minutes total) while seasoning with salt and pepper. Next, add the remainder of the ingredients to the pan and bring to a boil. Then, place the pan in the upper rack of your oven, and bake for 30+ minutes or until the meat reaches 145 degrees. Remove from oven, set meat aside, and strain the pan drippings into a small saucepan. Stir in some chopped parsley and add salt/pepper to taste. If necessary, cook down the liquid until you have about 1/2 cup remaining. In the meantime, cut the pork into 1/4-1/2 inch medallions. Arrange the medallions on a plate, pour the orange glaze over the meat, and serve with roasted root vegetables (diced sweet potatoes, parsnips, carrots, and garlic tossed in olive oil and roasted in the oven at the same time as the meat).
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