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Hillman’s Shrimp Coleslaw

This family-favorite recipe is a healthier twist on an iconic Gulf Coast favorite! This dish was inspired by a waterfront Gulf Coast restaurant I loved as a kid in the 70’s!

Just like Mexican restaurants serve salsa, this place served a tiny bowl of this seafood-studded slaw with every meal. And I would have been just as happy if that’s all I got for dinner!

Ingredients:

  • 1 large head Cabbage, finely chopped (I use a food processor on pulse)

  • 1/4 C. finely diced Bell Pepper

  • 1/2 C. finely diced Onion (Red is my favorite)

  • 1/2 C. finely diced Celery

  • 1 C. Italian Vinaigrette*

  • 2-3 t. Garlic Powder

  • 1 t. Onion Salt

  • Tony Chachere’s Seasoning, to taste

  • 1/2-1 C. Mayonnaise (homemade is best)

  • 1-2 lbs Boiled Shrimp, peeled (chopped if large)

  • Tabasco (optional)

Instructions:

  1. Add 2-3 t. Zatarain’s Shrimp & Crab Boil to a pot of boiling water and cook peeled shrimp until done (3-5 minutes). (Or Saute’ in avocado oil and Tony’s Creole Seasoning)

  2. Whisk together the wet ingredients and seasonings.

  3. Add in Veggies and Shrimp. Stir gently to combine.

*The original recipe used Wishbone brand salad dressing, but there’s just too much junk in the ingredients, so I often just make my own from scratch. But in a pinch, I like to use “Brianna’s Real French Vinaigrette.”

This is a photocopy of the original recipe used in the restaurant, given to my mom
I remember seeing "Grandma Hillman" rolling silverware and chatting with customers
The owner's original fishing boat that used to sit atop the restaurant
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This Post Has 2 Comments

  1. Susan Ashmore

    Thank you for sharing this. It was my mother’s favorite. I miss her so much, making this will bring a beloved memory back to life. ❤️

  2. mcmom10k

    I’m so glad it blessed you! My mother loved this place too! It’s always a favorite when I make it for potlucks!

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