Shrimp Tartines with Slaw

Quentin Bacon

Prep: 7 minutes; Cook: 6 minutes; Total time: 13 minutes.

Yield: Makes 4 servings (serving size: 1 tartine)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2g
  • Protein: 20g
  • Carbohydrate: 12g
  • Fiber: 1g
  • Cholesterol: 177mg
  • Iron: 3mg
  • Sodium: 297mg
  • Calcium: 75mg


  • 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. 1. Combine first 5 ingredients. Cover and refrigerate until ready to use.
  2. 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. 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.
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