Shrimp-tomato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Shrimp; 4-1/2 oz ea. |
| ½ | cup | Mayonnaise |
| ¾ | cup | Celery; chopped |
| 2 | tablespoons | Onion; chopped |
| 2 | tablespoons | Sweet pickle; chopped |
| 2 | Eggs; hard-cooked, chopped | |
| ⅛ | teaspoon | Pepper |
| 6 | larges | Tomatoes; firm |
| Celery sticks | ||
| Carrot sticks | ||
| Pickle slices | ||
Directions
Draim 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. Typed for you by Nancy Coleman.