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Tomatoes with Seafood Dressing

By: Wilma Scott

"Pureed shrimp dressing, served over garden fresh tomatoes makes a delicious light lunch. It is so simple to prepare, you will want to keep a can of shrimp in the cupboard to dress up a repast for unexpected company."

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What to Drink?
	Sauvignon Blanc
	Filthy Martini
	Cherry Limeade I

Prep Time:
35 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 cup canned shrimp
2 hard-cooked eggs, chopped
1 1/2 cups finely grated carrots
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon prepared mustard
4 medium tomatoes
4 leaves of lettuce

Directions

Add shrimp, eggs, carrots, onion, salt, and pepper to the bowl of a food processor. Pulse until just combined. Blend mayonnaise with lemon juice and mustard; mix into shrimp mixture with a fork.
Core tomatoes. Cut into quarters without cutting all the way to the bottom. Place each tomato on a lettuce leaf, and open. Spoon shrimp mixture into the center. Serve

Nutritional Information

Amount Per Serving Calories: 319 | Total Fat: 25.5g | Cholesterol: 172mg Powered by ESHA Nutrient Database

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