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Shrimp With Tarragon Sauce

Diet.Chef's picture
  Potatoes 3 Medium, sliced
  Reduced calorie mayonnaise/Salad dressing 1⁄4 Cup (4 tbs), reduced
  Buttermilk/Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Green onions 2 , sliced
  Snipped fresh parsley 2 Tablespoon
  Dried tarragon 1⁄4 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Vinegar 2 Tablespoon
  Salt 1 Teaspoon
  Shrimp 1 Pound, peeled and deveined (Fresh Or Frozen)
  Lettuce leaves 4
  Cherry tomatoes 8

In a saucepan cook potatoes in a small amount of lightly salted boiling water for 10 to 15 minutes or till tender.
Drain; set aside.
Meanwhile, for sauce, in a blender container combine mayonnaise or salad dressing, buttermilk or yogurt, green onions, parsley, tarragon, and garlic.
Cover and blend till smooth.
Set aside.
In a saucepan heat vinegar, salt, and 4 cups water to boiling.
Add shrimp.
Cover and simmer for 1 to 3 minutes or till shrimp turn pink.
Arrange potato slices and shrimp on lettuce lined plates.* If necessary, stir some water into the sauce to make of drizzling consistency.
Drizzle sauce over potatoes and shrimp.
If desired, garnish with cherry tomatoes.

Recipe Summary

Difficulty Level: 
Main Dish

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