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
Cinnamon Muffins
These are a delicious alternative to cinnamon rolls for a quick addition at breakfast or part of brunch!
Ingredients:
Muffin mix-
2 1/2 cups almond flour
1 tablespoon coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup plus 1 tablespoon coconut milk
1/2 cup honey
Glaze-
2 tablespoons honey
1 tablespoon ground cinnamon
1 tablespoon melted butter
Directions:
Preheat oven to 325 degrees F. Mix together all the dry batter ingredients. Add the wet batter ingredients and mix well with a whisk. Pour batter evenly into twelve muffin cups.
Bake for 20-25 minutes or until golden brown.
Mix all the topping ingredients in a separate bowl, and drizzle over the muffins.
*Recipe has been modified from original recipe from tropicaltraditions.com
