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Shrimp Coleslaw - Kemah TX by

Source: Houston Chronicle


1-2 lbs. small to medium steamed or boiled shrimp
1 cup chopped bell pepper ( green, red, or both)
1 bunch chopped green onions-(all of white and 1/2 of
1 1 - lb. bag of slaw ( cabbage & carrots)
1 cup mayonnaise ( can use fat-free or reduced fat)
4 Tables. lemon juice
1 Tables. tony Chachere's Creople seasoning
3 Tables. horseradish


Clean shrimp - cut in half - if desired. Chop bell peppers and green onions. In a large bowl, combine slaw, shrimp, peppers, and onions.

In a separate bowl, make dressing. Stir together mayonnaise, lemon juice, Creole seasoning and horseradish until well blended. Pour dressing over salad and toss until all of salad is coated. Store in refirgerator until ready to serve.

Servings: 8

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