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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
3. Scoop the shrimp mixture into the hollowed out tomatoes. Serve.
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