One coleslaw recipe is much like another until you add shrimp, a little caraway seed, and a little secret that will get you the rave reviews for your coleslaw. Down with "watery coleslaw syndrome!"
This is the simplest of coleslaw dressings, but delicious.
1 small head green cabbage, shredded
3/4 cup mild grated or minced onion
1 1/2 cups cooked salad shrimp or chopped shrimp meat
1/2-1 cup mayonnaise
2 teaspoons caraway seed
2 teaspoons salt, or to taste
1/2 cup toasted chopped or slivered almonds,
How to make coleslaw that doesn't turn out watery:
Toss the cabbage, onion, and shrimp together in a large serving bowl. Stir in 1/2 cup of the mayonnaise. Add the caraway seed and salt. Refrigerate for at least 2 hours.
Drain the coleslaw, then adjust the mayonnaise and salt if necessary. Top with toasted almonds. Chill until ready to serve. Makes 8 to 12 servings.
As a side dish, coleslaw is mild and complementary. As a main dish, however, it needs to carry more of the flavor. Here's how:
Sauté 2 pounds of medium-large peeled and deveined shrimp in 2 tablespoons olive oil, 1-2 tablespoons chopped fresh garlic, and 1/2 teaspoon ground cayenne pepper. When cooked through, remove the shrimp from the heat and cool.
For the dressing, add 1 tablespoon lemon juice, 1/2 teaspoon dry mustard, 1 teaspoon sugar, and 1/2 teaspoon black pepper (or to taste) to 1 cup mayonnaise.
Toss the dressing with the cabbage, onion, caraway seed and shrimp as above. Salt to taste and toss again. Top with toasted nuts. Serve with warm slices of garlic French bread.
Serves 4 to 6 as the main course.