Kaplan, Louisiana, United States
Asian Shrimp & Slaw
Sauteed Vermilion Bay Sweet Shrimp over ginger-dressed kale, carrot and cabbage slaw
Celebrate Shrimp Season
The outside waters shrimp season opened back up off the coast of Louisiana on May 1st. That means fresh Gulf seafood for all of Acadiana! Whether you’re buying your haul off the back of a truck, or heading over to the Delcambre Seafood & Farmers Market (which I highly suggest), you won’t be disappointed in the sweet and salty shrimp that the rest of the country would kill to get their hands on! I’ve always had a fond place in my heart for these gorgeous beauties. Whether you fry them, boil them, eat them baked or sautéed, they are just a treat. At home, we’re always looking for new ways to incorporate this family favorite into our meal planning, and this is one of those ways.
This recipe takes even the smallest salad-sized shrimp and elevates it to a restaurant quality star. But you can just as easily substitute a larger variety to make the dish truly special. Readily-available Asian ingredients like ginger dressing, Chinese noodles and sesame seeds mean that you don’t have to wait for a special occasion to enjoy. Most of the time I end up using the leftover vegetables I have on hand to make a quick slaw, but the ingredients listed make the salad extra tasty. The crunchiness of the cabbages and kale help the dish hold up to refrigeration, so feel free to make the slaw the night before. And, if you’re feeling adventurous, cut a little extra green cabbage and carrots and roll them into eggroll wrappers for a hot side dish.
Serve your slaw in a large bowl, family style, or pre-prepare in individual cups for an event. Just remember to pack a little away for lunch the next day, because with a meal like this, you’ll definitely want seconds!
Ingredients
1 lb large count shrimp
olive oil
salt & pepper
1 c green cabbage, shredded
1 c purple cabbage, shredded
1 c curly kale, ribs removed, finely chopped
1/2 c carrot, matchstick cut
1 red bell pepper, diced
Asian-style ginger dressing
melted pepper jelly
crunchy chow mein/Chinese noodles
black & white sesame seeds, combined
green onion, chopped for garnish
Directions
- season shrimp lightly with salt & pepper and sauté on medium heat in olive oil until no longer translucent, set cooked shrimp aside to cool
- combine chopped vegetables and dress with salad dressing - the kale will help it stay crisp
- once shrimp are room temperature, toss in pepper jelly that has been slightly melted over the stove or in the microwave - be careful not to overheat!
- allow slaw and shrimp to sit in refrigerator until ready to serve (24 hours at most)
- just prior to serving add noodles to slaw and toss
- top with shrimp, sesame seeds and fresh green onion