Doris's Shrimp Salad

SUBMITTED BY: Robin Flanagan PHOTO BY: cookin'mama

"Shrimp Salad, refreshing and light, served in a hollowed out summer tomato. Served as an appetizer, salad, or a light brunch. This was one of our favorite Sunday afternoon treats that my mother fixed for our family."

PREP TIME	20 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound cooked shrimp - peeled, deveined, and cut into thirds
1 stalk celery, finely chopped
1 small onion, minced
2 teaspoons lemon juice
salt and pepper to taste
1 cup mayonnaise
6 small tomatoes

READ REVIEWS (11)

DIRECTIONS

Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour.
Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
Scoop the shrimp mixture into the hollowed out tomatoes. Serve.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 9, 2003 by DEE2E

This is a great recipe that looks fancy and is very easy and quick.

9 users found this review helpful

Reviewed on Jul. 23, 2003 by LINDA MCLEAN

Obviously I didn't have a pound of shrimp leftover from our party, but what I did have left in the freezer, I decided to make for lunch today as I had an incredible craving for shrimp salad. I didn't do any measuring, just used some common sense. I added some additional seasonings and served it (to myself) in a partially hollowed out tomato. This hit the spot, Robin!

5 users found this review helpful

Reviewed on Jul. 2, 2003 by KELLYJELLO

Way too much mayo and very "blah." Needed a lot of seasoning. I used "lite" mayo and served it on fresh hoagie rolls. I was expecting a Louisiana, kind of po boy sandwich, but my husband and I weren't too crazy about it. I won't make it again.

4 users found this review helpful

MORE MEMBER REVIEWS