Shrimp Tartines with Slaw

shrimp-tartines-slaw Quentin Bacon


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

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. 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.

    Prep: 7 minutes; Cook: 6 minutes; Total time: 13 minutes.
  • Yield: Makes 4 servings (serving size: 1 tartine)

Nutritional Information

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

Good to Know

This sandwich keeps the slaw diet-friendly by using reduced-fat sour cream and delicious, fresh herbs.