Shrimp Salad


Category: seafood

Servings: 6


1 lb. cooked salad shrimp, peeled, deveined
1 stalk celery, finely chopped
1 small onion, minced
2 tsp. lemon juice
1 cup mayonnaise
salt and pepper to taste
6 small tomatoes


Shrimp can be chopped or left whole depending on size. Combine shrimp, celery, onion, lemon juice, salt, pepper and mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour. Cut the tops off of the tomatoes and scoop out their insides. Chill until the shrimp mixture in well chilled. Scoop the shrimp mixture into the hollowed our tomatoes. Garnish with a whole shrimp. Serve 6.

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