Ingredients
6 bacon strips2 tablespoons canola oil, divided 3 cups finely shredded green cabbage1/2 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 chopped3 tablespoons minced fresh parsley2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon1/4 teaspoon salt1/8 teaspoon pepper1/4 cup red wine vinegar1 pound uncooked shrimp (26-30 per pound), peeled and deveined3 cups hot cooked rice or multigrain medley
Preparation
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.
