Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Celery Slaw with Shrimp



Posts : 16471
Thanked : 805
Join date : 2013-01-12

Celery Slaw with Shrimp

Post by Lobo on Fri 22 Jan 2016, 3:15 am

Celery Slaw with Shrimp

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8
Old-fashioned coleslaw is updated here with generous additions of celery, radishes and shrimp and with Spains distinctive pimentón de La Vera, a smoked paprika. A sprinkle of crispy bacon pieces and crumbled blue cheese adds additional flavor.

  • Printer Friendly Version

  • 267


For the creamy cider vinaigrette:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or buttermilk
  • 1/4 cup olive oil
  • 1/4 cup unfiltered cider vinegar
  • 1 tsp. dry mustard
  • 1 garlic clove, chopped

  • 2 lb. shrimp, peeled and deveined
  • 3 Tbs. olive oil
  • 1 tsp. mild Spanish smoked paprika,
     pimentón de La Vera
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 lb. apple wood–smoked bacon slices
  • 1/2 head green cabbage, cored and shredded
  • 5 celery stalks, thinly sliced
  • 6 green onions, white and light green
     portions, chopped
  • 1 bunch red radishes, trimmed and thinly sliced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/3 cup crumbled blue cheese, preferably
     Maytag (optional)

Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.


To make the vinaigrette, in a food processor or blender, combine the mayonnaise, sour cream, olive oil, vinegar, mustard and garlic and process until smooth. Set aside. (The vinaigrette can be made up to 1 day in advance, covered tightly and refrigerated. Bring to room temperature before using.)

In a large bowl, toss together the shrimp, olive oil, paprika, and a little salt and pepper. Preheat a large nonstick fry pan over medium-high heat. Add half of the shrimp and sauté until they turn pink and are opaque throughout, about 3 minutes. Transfer to a large bowl and repeat with the remaining shrimp. Set aside to cool.

Rinse the fry pan, wipe dry and return to medium heat. Add the bacon slices and fry, turning as needed, until crisp, about 6 minutes. Using a slotted spatula, transfer to paper towels to drain. Let cool, then crumble and set aside.

To assemble the slaw, add the cabbage, celery, green onions, radishes, parsley and vinaigrette to the shrimp and toss to coat all the ingredients evenly. Season with salt and pepper and toss again.

Transfer the slaw to a serving bowl or deep platter. Sprinkle the crumbled bacon and the blue cheese over the top. Serve immediately. Serves 8.

Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).

    Current date/time is Fri 21 Oct 2016, 9:58 am