Shrimp recipes

Shrimp-Tomato Salad

Course : Shrimp
Source: Southern Living Magazine, June, 1974
Serves: 6

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Ingredients:

2 cans shrimp -- 4-1/2 oz ea.

1/2 cup mayonnaise

3/4 cup celery -- chopped

2 tablespoons onion -- chopped

2 tablespoons sweet pickle -- chopped

2 large eggs hard-cooked -- chopped

1/8 teaspoon pepper

6 large tomatoes -- firm

1 bunch celery sticks

1 bunch carrot sticks

1 bunch pickle slices

Preparation / Directions:

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.

Shrimp-Tomato Salad

Ingredients:

Preparation / Directions:

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