Horseradish Coleslaw with Shrimp
Without exaggeration, this was probably one of the best meals I've ever had. Funny how that can happen just from using up leftovers in your refrigerator and your pantry. This is why I want to encourage you to try creating from the leftover scraps you have that needs to be eaten soon. This is how some of the best recipes come to be!
The flavors of this salad are not something I can really pinpoint to a certain cuisine I've ever tried. Beet horseradish is something very easily found in any European grocery store, but any horseradish would work. The beet horseradish coleslaw is sharp and fresh, the shrimp is flavored richly with the butter and lime. I really hope you give this a try, and let me know what you think!
Horseradish Coleslaw with Shrimp
Serves 4-6
Ingredients:
2 lbs shrimp, peeled and deveined
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons freshly squeezed lime juice (about 1-2 limes)
Black sesame seeds, for garnish
Chopped green onions, for garnish
Coleslaw:
1/2 purple cabbage, shredded
1 large carrot, julienned
3-4 Persian cucumbers, julienned
6-7 green onions, julienned
Dressing:
1 cup plain yogurt (or sour cream)
2 tablespoons beet horseradish (or regular, if you can't find beet*)
2 tablespoons freshly squeezed lime juice (about 1-2 limes)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1. In a large bowl, combine all the ingredients for the dressing until well mixed. Add into the bowl all of the coleslaw ingredients and mix well, until everything is evenly coated. Refrigerate until needed.
2. Remove the inner vein of each shrimp. Pat dry the shrimp with a paper towel, then sprinkle with the salt and pepper. Heat a large skillet over high heat, then add the butter. As soon as the butter has melted, lay the shrimp in one layer. Do not overcrowd the skillet, or it will steam, not sear. (May have to do this step in batches). Cook shrimp until just turns pink, then flip to the other side (about 30 seconds to a minute per side).
3. Once all of the shrimp has been cooked, add all of it to the skillet, and sprinkle with the lime juice. Toss to coat in the butter and lime juices.
4. To serve, top the warm butter-lime shrimp on the cold coleslaw. Sprinkle with black sesame seeds and chopped green onions, if desired. Enjoy.
* If you use regular canned horseradish, it can sometimes be too coarsely grated. If this is the case, give it a quick chop so that it is finely minced to better incorporate into the dressing.
All content is my own unless otherwise stated.