Tomato and Shrimp Salad with Horseradish Dressing (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
2 beefsteak tomatoes sliced 1/2-inch thick |
12 jumbo shrimp, cooked and chilled |
1 rib celery from the heart, finely chopped |
3/4 cup sour cream |
1/2 lemon, juiced |
1 teaspoon hot sauce |
few dashes worcestershire sauce |
2 rounded tablespoons prepared horseradish |
Directions:
1. Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.
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