Shrimp with Tarragon Dressing
Recipe from
Better Homes and Gardens
Serve this low-fat shrimp and potato salad as a refreshing summer lunch or light dinner. For an attractive presentation, leave the tails on the shrimp.
Servings:
Makes 4 servings.
Total Time:
40 mins
Ingredients
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3medium potatoes, slicedsee savings
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1/4 cuplight mayonnaise dressing or salad dressingsee savings
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1/4 cupbuttermilk or plain low-fat yogurtsee savings
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2green onions, slicedsee savings
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2 tablespoonssnipped fresh parsleysee savings
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1 teaspoonsnipped fresh tarragon or 1/4 teaspoon dried tarragon, crushedsee savings
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1 clovegarlic, mincedsee savings
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2 tablespoonsvinegarsee savings
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1/2 teaspoonsaltsee savings
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1 poundfresh or frozen shrimp in shellssee savings
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Lettuce leavessee savings
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8cherry tomatoes (optional)see savings
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4 cupswatersee savings
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Directions
1.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails on if desired. Cover and refrigerate until needed.
2.
In a saucepan cook potatoes in a small amount of lightly salted boiling water for 8 to 12 minutes or until tender. Drain; set aside.
3.
Meanwhile, for dressing, in a blender container combine mayonnaise dressing or salad dressing, buttermilk or yogurt, green onions, parsley, tarragon, and garlic. Cover and blend until smooth. Set aside.
4.
In a saucepan combine the water, vinegar, and salt. Heat to boiling. Add shrimp. Simmer, covered, for 1 to 3 minutes or until shrimp turn pink. Drain.
5.
Arrange potato slices and shrimp on 4 lettuce-lined plates. If necessary, stir some water into the dressing to make of drizzling consistency. Drizzle dressing over potatoes and shrimp. If desired, garnish with cherry tomatoes. Makes 4 servings.
Make-Ahead Tip
If desired, chill plates with potatoes and up to 4 hours. Chill sauce up to 4 hours. Just before serving, drizzle dressing over shrimp and potatoes.
Nutrition information
Per serving: Calories 237, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 131 mg, Sodium 553 mg, Carbohydrate 28 g, Fiber 1 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch 1.5, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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