Vom Fass

Shrimp Cocktail with Fennel Slaw

Directions:

  1. Toss the fennel, scallions, bacon and cabbage together in a medium bowl.
  2. Take the reserved fennel fronds and finely chop. 
  3. Whisk mayo, vinegar, olive oil, fennel fronds, sugar, salt and pepper together in a small bowl.
  4. Slowly incorporate the dressing onto the fennel, cabbage, and bacon mixture in the other bowl until completely coated.
  5. Refrigerate for a minimum of 2 hours. Overnight is preferred.
  6. When serving, spoon a small helping into a small ramekin or martini glass and hang three shrimp around the rim of each portion. 

Ingredients

Ingredients:

  • 1 fennel bulb; core removed, cut into quarters and thinly sliced with the fronds reserved
  • 1 cup red cabbage, thinly sliced
  • 1 bunch green onions, chopped
  • 2 T. bacon bits
  • ¼ cup mayo
  • 3 T. VOM FASS Old Spanish Red Wine Vinegar
  • 2 T. VOM FASS Don Carlos Extra Virgin Olive Oil
  • 3 T. chopped fennel fronds
  • 1 tsp. raw organic sugar
  • VOM FASS Salt and Pepper, to taste
  • 1 lb. cooked shrimp

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