| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Eggs |
|
Salads, Seafood, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Shrimp; 4-1/2 oz ea. |
| 1/2 |
c |
Mayonnaise |
| 3/4 |
c |
Celery; chopped |
| 2 |
tb |
Onion; chopped |
| 2 |
tb |
Sweet pickle; chopped |
| 2 |
|
Eggs; hard-cooked, chopped |
| 1/8 |
ts |
Pepper |
| 6 |
lg |
Tomatoes; firm |
|
|
Celery sticks |
|
|
Carrot sticks |
|
|
Pickle slices |
|
6 |
ingredients; chill. |
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
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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