Ingredients
- 1/2 pound bacon
- 1/4 head white cabbage, cored and shredded
- 1/4 head purple cabbage, cored and shredded
- 3 celery stalks, sliced thin
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley leaves
- 3 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 lemon, juiced
- 1 tablespoon smoked paprika
- 2 pounds shrimp (21 to 25) peeled and deveined
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 teaspoon dry mustard
- 1 tablespoon cayenne pepper
- 1 teaspoon coarse sea salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon chopped garlic
Directions
Preheat the oven to 400 degrees F.
Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.
In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside.
In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp.
In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool.
In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve.
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By marcturner
on May 12, 2012
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I am not a big fan of cole slaw, but I love this one. We make this on a regular basis, and it never wears out. The longer it blends the better it gets. It works as an entree as well, and we have it for dinner frequently. The shrimp can be a problem if you let it sit around too long, so we usually prepare them as needed. We grilled the shrimp on the barbeque the other day with garlic. olive oil and lemon, and it was awsome.
p.s.
We miss seeing Big Daddy as a regular feature on Food Network.
Marc and Christine Turner
By ladeedana
california
on April 15, 2012
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absolutely wonderful recipe - I love Aaron. way to go!
By avidpixie_11427095
port charlotte, FL
on August 29, 2011
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i like hot and spicy but this was unexpectedly so, i should have known when I read the amount of cayenne. The shrimp was fantastic but I'de definitly cut back on the cayenne next time I make this - and I burnt the bacon : ( don't know if that would have been sweet enough to cool me off or not.
Read all 39 reviews