Shrimp Cole Slaw
photo by *Parsley*
- Ready In:
- 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)
- 1 cup mayonnaise (I use Kraft Fat Free)
- 4 tablespoons lemon juice
- 1 tablespoon Tony Chachere's Seasoning
- 3 tablespoons prepared horseradish
- Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
- 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.
Excellent cole slaw base. Tried a Chesapeake regional twist with this recipe. First, I steamed the shrimp in Old Bay and substituted Old Bay for the Tony's in the dressing. Then I grilled a few Roma's Old Bay sausages and put those on some split top rolls. Topped them with the slaw and Dijon. Received raves.
OMG, this cole slaw is fantastic! I never made cole slaw with bell pepper before so I had no idea how much great flavor it adds (I used green pepper). I also made a few changes. Instead of using 1 cup of mayo (gasp!), I used 1/4 cup light mayo and 1/4 cup light sour cream. I used crab instead of shrimp, and I didn't use what I assume is Cajun seasoning (the cole slaw was absolutely delicious without it and I recommend others try it without first). Plus I added a tablespoon of sugar. This is the only cole slaw recipe I'll use from now on. Thanks! UPDATE: After eating this cole slaw freshly made and then trying it again after 24 hours, I MUCH prefer it fresh. After sitting for 24 hours it just tastes like any other ole cole slaw.