Shrimp-Tomato Salad
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
shrimp
|
*
|
| ½ | cup |
mayonnaise
|
|
| ¾ | cup |
celery
chopped |
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
pickles, dill
chopped |
|
| 2 | large |
eggs
hard-cooked, chopped |
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 | large |
tomatoes
firm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
shrimp
|
*
|
| 118 | ml |
mayonnaise
|
|
| 177 | ml |
celery
chopped |
|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
pickles, dill
chopped |
|
| 2 | large |
eggs
hard-cooked, chopped |
|
| 0.6 | ml |
black pepper
|
|
| 6 | large |
tomatoes
firm |
|
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.
