Shrimp Tartines with Slaw

Quentin Bacon
Prep: 7 minutes; Cook: 6 minutes; Total time: 13 minutes.
Makes 4 servings (serving size: 1 tartine)


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1 tablespoon mayonnaise
1/4 cup reduced-fat sour cream
1 large shallot, finely chopped
2 tablespoons dill pickle relish
2 tablespoons chopped fresh tarragon
1 pound peeled and deveined large shrimp
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 baguette, halved lengthwise and cut into 4 pieces
1 cup packaged coleslaw


1. Combine first 5 ingredients. Cover and refrigerate until ready to use.

2. Combine shrimp, oil, salt, and pepper in a bowl; toss gently. Preheat a lightly oiled grill pan or grill; cook shrimp about 4 minutes or until golden and cooked through (turning after 2 minutes). Transfer to a plate.

3. Grill bread, cut sides down, until golden (about 2 minutes). Combine slaw and 1 tablespoon chilled sauce; toss gently. Spread sauce over bread; top with shrimp and slaw.

Created date

August 2010

Nutritional Information

Calories 192
Fat 7 g
Satfat 2 g
Monofat 2 g
Polyfat 2 g
Protein 20 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 177 mg
Iron 3 mg
Sodium 297 mg
Calcium 75 mg