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Shrimp Tartines with Slaw

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.