We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. —Ann Sheehy, Lawrence, Massachusetts
Test Kitchen tips
Ingredients
- 6 bacon strips
- 2 tablespoons canola oil, divided
- 3 cups finely shredded green cabbage
- 1/2 cup finely shredded carrot (1 medium carrot)
- 1 cup finely shredded red cabbage, optional
- 1/2 cup finely shredded fennel bulb, optional
- 6 green onions, finely chopped
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup red wine vinegar
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 3 cups hot cooked rice or multigrain medley
Directions
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off pan drippings, discarding all but 2 tablespoons. Crumble bacon.
- In same skillet, heat 1 tablespoon drippings with 1 tablespoon oil over medium heat. Add green cabbage, carrot and, if desired, red cabbage and fennel; cook and stir until vegetables are just tender, 1-2 minutes. Remove to a bowl. Stir in green onions, parsley, tarragon, salt and pepper; toss with vinegar. Keep warm.
- Add remaining drippings and remaining oil to skillet. Add shrimp; cook and stir over medium heat until shrimp turn pink, 2-3 minutes. Remove from heat.
- To serve, spoon rice and coleslaw into soup bowls. Top with shrimp; sprinkle with crumbled bacon.
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