Coleslaw With Bay Shrimp And Tarragon Food

THE BEST VINEGAR COLESLAW

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

TARRAGON SHRIMP SALAD

Steps:

• Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
• Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
• Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

COPYCAT KFC COLESLAW: THE REAL THING

Steps:

• Mix oil, onions and sugar.
• Add tarragon vinegar.
• Fold in Miracle Whip.
• Pour over grated carrots and cabbage.
• Fold in well.
• Refrigerate in an air-tight covered dish.
• Best if made the night before serving.
• The tarragon is the secret seasoning.
• Compare with the real KFC coleslaw.
• Enjoy.

ORIGINAL OLD BAY® COLESLAW

Steps:

• Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

RESTAURANT-STYLE COLESLAW II

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

COLESLAW WITH BAY SHRIMP AND TARRAGON

Steps:

• Combine mayonnaise, lemon juice and tarragon in large bowl; whisk to blend. Mix in cabbage, carrots and onion. Season to taste with salt and pepper. Mix in shrimp. Cover and refrigerate at least 30 minutes and up to 4 hours.

TARRAGON COLESLAW

Steps:

• In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, salt, paprika and garlic; shake well. Place cabbage and parsley in a large bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

SHRIMP WITH WARM GERMAN-STYLE COLESLAW

Steps:

• 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.

TARRAGON COLESLAW

Steps:

• Place the cabbage and carrots in a large bowl.
• In a small bowl, whisk together the mayonnaise, vinegar, tarragon, the sugar, the parsley, the celery seed, and salt and pepper to taste.
• Pour the mayonnaise mixture over the cabbage and carrots and blend well.
• Cover the bowl tightly (you can use plastic wrap) and let sit at least 6 to 8 hours or overnight in the refrigerator for the slaw to soften and the flavors to blend.