You can make the salad for this appetizer up to 24 hours in advance.

Recipe by Southern Living November 2008

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Recipe Summary test

prep:
20 mins
cook:
4 mins
cool:
30 mins
broil:
5 mins
total:
59 mins
Yield:
Makes 10 to 12 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired. Stir together shrimp and 1 Tbsp. olive oil in large nonstick skillet; sprinkle with pepper and salt.

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  • Cook shrimp over medium-high heat 1 1/2 to 2 minutes on each side or just until shrimp turn pink. Remove shrimp to a large bowl, and toss with 1 tsp. lime juice. Cool completely (about 30 minutes). Finely chop shrimp.

  • Preheat oven to broil. Process parsley, sour cream, yogurt, and remaining 2 tsp. lime juice in a food processor or blender until parsley is finely chopped. Season parsley sauce with salt and pepper to taste.

  • Stir together shrimp, tarragon, and next 3 ingredients in large bowl. Place 1 Tbsp. shrimp mixture on top of each slice of French bread, and place on a baking sheet.

  • Broil 5 inches from heat 4 to 5 minutes or until shrimp mixture is lightly browned. Remove from oven, and drizzle with parsley sauce. Serve immediately.

  • *1 Tbsp. finely chopped fresh thyme may be substituted.

Source

The Family Style Soul Food Diabetes Cookbook

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