Shrimp Cole Slaw

Chef #SLDenton's Note:

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 (1 lb) bag coleslaw (cabbage and carrots)
• 1 -2 lb cooked shrimp (small to medium)
• 1 cup chopped bell pepper (green, red or both)
• 1 bunch chopped green onion (all of white and half of green tops)

DRESSING INGREDIENTS

• 1 cup mayonnaise (I use Kraft Fat Free)
• 4 tablespoons lemon juice
• 1 tablespoon Tony Chachere's Seasoning
• 3 tablespoons prepared horseradish

Directions:

1. Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
2. In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Reviews

[Crlinton]

I know where you were - Hillman's. We're you there when the old lady was along? 4 stars on that alone.

[Chef #1138673]

I made it tonight even though I only had half the amount of shrimp and no green onions on hand. It was so good! I can't wait to make it again following the recipe exactly. Thanks for sharing this recipe!

[Michelle S.]

This is a truly surprising recipe. First of all I would have never thought "shrimp slaw" in a million years, but to have to have it taste so good too? I used just one heaping teaspoon of horseradish for two reasons. First of all I didn't want it to overpower all the other delicate flavors in this, and secondly my family is not overly hepped up on too much heat. I did add a generous sprinkle of sugar after reading the other reviewers somments. All I can say is I will be making this as often as I can get away with!