Shrimp-tomato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Eggs | Salads, Seafood, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | Shrimp, 4-1/2 oz ea. | |
| 1/2 | c | Mayonnaise |
| 3/4 | c | Celery, chopped |
| 2 | T | Onion, chopped |
| 2 | T | Sweet pickle, chopped |
| 2 | Eggs, hard-cooked chopped | |
| 1/8 | t | Pepper |
| 6 | Tomatoes, firm | |
| Celery sticks | ||
| Carrot sticks | ||
| Pickle slices |
INSTRUCTIONS
Draim shrimp and rinse in cold water; drain again. Reserve 6 whole shrimp for garnish; cut remaining shrimp in half. Combine halved shrimp with next 6 ingredients; chill. Wash tomatoes and slice off tops; cut almost through into sixths. Place tomatoes on salad plates; spread open and fill with shrimp mixture. Garnish with whole shrimp, celery and carrot sticks, and pickle slices. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 75.8mg
Sodium: 5569.4mg
Potassium: 979mg
Carbohydrates: 30.6g
Fiber: 8.9g
Sugar: 15.7g
Protein: 7.7g