Shrimp-Tomato Salad Recipe - Cooking Index
2 | Shrimp - 4-1/2 oz ea. | |
1/2 cup | 118ml | Mayonnaise |
3/4 cup | 82g / 2.9oz | Celery - chopped |
2 tablespoons | 30ml | Onion - chopped |
2 tablespoons | 30ml | Sweet pickle - chopped |
2 | Eggs; hard-cooked - chopped | |
1/8 teaspoon | 0.6ml | Pepper |
6 teaspoons | 30ml | Tomatoes - firm (large) |
Celery sticks | ||
Carrot sticks | ||
Pickle slices |
Drain shrimp and rinse in cold water; drain again. Reserve 6 whole shrimp for garnish; cut remaining shrimp in half. Combine halved shrimp with next 6 ingredients; chill.
Wash tomatoes and slice off tops; cut almost through into sixths. Place tomatoes on salad plates; spread open and fill with shrimp mixture. Garnish with whole shrimp, celery and carrot sticks, and pickle slices.
Source:
Southern Living Magazine, June, 1974..
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.