Shrimp-Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 4 Large, chilled | |
| 1 cup cooked or canned shrimp, whole or cut in pieces | ||
| 2 hard-cooked eggs, diced | ||
| Celery | 1/2 Cup (16 tbs), minced | |
| Ripe olives | 2 Tablespoon, minced | |
| Parsley | 2 Tablespoon, minced | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 2 teaspoons tarragon vinegar | ||
| French dressing | ||
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Mix shrimp, eggs, celery, olives, parsley, mayonnaise, tarragon vinegar, salt and pepper; chill.
2. To serve, cut tomatoes lengthwise into quarters or sixths, cutting down almost to the bottom.
3. Place on crisp salad greens on individual salad plates.
4. Heap shrimp mixture into center of each tomato.
5. Sprinkle French dressing over salad; garnish with paprika.
2. To serve, cut tomatoes lengthwise into quarters or sixths, cutting down almost to the bottom.
3. Place on crisp salad greens on individual salad plates.
4. Heap shrimp mixture into center of each tomato.
5. Sprinkle French dressing over salad; garnish with paprika.
Chef
