Shrimp With Tarragon Sauce Recipe
Ingredients
3 medium potatoes, sliced
1/4 cup reduced calorie mayonnaise or salad dressing
1/4 cup buttermilk or plain low fat yogurt
2 green onions, sliced
2 tablespoons snipped fresh parsley
1/4 teaspoon dried tarragon, crushed
1 clove garlic, minced
2 tablespoons vinegar
1 teaspoon salt
1 pound fresh or frozen shrimp, peeled and deveined
4 lettuce leaves
8 cherry tomatoes
Directions
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.
Drain.
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.
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.
Drain.
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.
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