- 1 lb. Raw Shrimp
- 1/2 Yellow Onion sliced
- 1 small head Green Cabbage Shredded
- ½ Large Turnip Shredded
- 4 cups Fresh Green beans
- 1 tbsp. & 2 tsp. Extra Virgin Olive Oil
- 0 Calorie Olive Oil Cooking Spray
- ¼ Cup & 1 tsp. Balsamic Vinegar
- 1 tsp. Course Ground Pepper (or to taste)
- 2 tbsp. Minced Garlic
- 2 tsp. Cumin (optional)
- 2 tsp. Onion Powder
- Shred cabbage and turnip w/food processor
- Toss cabbage and turnip together till well mixed
- Pour ¼ cup balsamic vinegar 1 tbsp. olive oil onto cabbage-turnips, mix and toss till well distributed.
- Sprinkle with pepper and onion powder and toss again till well distributed
- Slice onion into thin slivers and set aside
- Peel and devein shrimp and set aside
- Heat skillet to medium high
- Place slaw in skillet and sauté till just tender (about 5 minutes) turning frequently to avoid burning, mix in cumin just be for removing from heat.
- Transfer cooked slaw to bowl and cover to keep warm.
- Add 2 tsp. olive oil
- Put minced garlic in skillet and add 1 tsp. balsamic vinegar and simmer till absorbed
- Add green beans and onion slivers and cover
- Cook till onions are tender, green beans will still be crisp. Stir frequently so they don’t burn, but keep covered between.
- Add shrimp, and 2 tbsp. water. Cook till shrimp are opaque and curled.
- Remove from heat and serve.
Serving Suggestion & Tips:
- Serves approx. 4
- Won’t freeze well.
- Place ½ cup warm slaw on plate, nestle 1 cup green beans alongside & top with 4 oz. shrimp.
- This is a very low sodium recipe!
- If you don’t like “crunchy” green beans, cook them separately till they are just right, then add to recipe.
- The Turnip adds a very pleasant “zing” to warm slaw.