Shrimp-filled tomatoes
2 cups cooked cleaned shrimp
1/2 cup italian dressing
4 medium toamtoes
3/4 cup diced celery
1/4 cup diced unpared cucumber
2 tbsp. chopped green onions and tops
1 tbsp. lemon juice
2 tbsp. mayonnaise
salt and pepper
Chill shrimp several hours in italian dressing. Place tomatoes stem end down and cut, not quite through, in 5 sections. Scoop out some of the center to make room for filling. Chill tomatoes upside down to drain.
Drain shrimp; save 20 for "wings". Chop remainign shrimp; add celery, cucumber, onions, lemon juice, mayonnaise, salt and pepper.
Sprinkle inside of tomatoes with salt, tuck whole shrimp between sections. Fill tomatoes with salad.
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