Shrimp with Tarragon Dressing

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.

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  • Makes: 4 servings
  • Start to Finish: 40 mins

Shrimp with Tarragon Dressing

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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.

From the Test Kitchen

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.

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Nutrition Facts (Shrimp with Tarragon Dressing)

  • Per serving:
  • 237 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 131 mg chol. ,
  • 553 mg sodium ,
  • 28 g carb. ,
  • 1 g fiber ,
  • 17 g pro.
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