Shrimp Boat Supper Recipe
Ingredients
| French bread loaf | 1 | |
| Butter/Margarine | 2 Tablespoon | |
| Shelled shrimp | 1 Pound | |
| Cooked peas | 1 Cup (16 tbs) | |
| Diced celery | 1 Cup (16 tbs) | |
| Chopped canned pimiento | 1⁄4 Cup (4 tbs) | |
| Mayonnaise/Salad dressing | 1⁄2 Cup (8 tbs) | |
| Ripe tomatoes | 3 Medium | |
| French salad dressing | 2 Tablespoon | |
| Dried basil leaves | 1 Teaspoon | |
| Sharp processed american cheese slices | 6 | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash |
Directions
Halve bread lengthwise.
With fork, remove 1/2 cup crumbs from each half.
Reserve crumbs.
Brush cut surfaces of bread with melted butter.
Combine shrimp, peas, celery, pimiento, and reserved crumbs.
Toss lightly with mayonnaise, salt, and pepper.
Spoon evenly into each "boat." Place on rack of broiler pan.
Halve tomatoes; brush with French salad dressing; sprinkle with salt, pepper, and basil.
Place on broiler rack with shrimp boats.
Broil 6 inches from heat for about 3 minutes.
Top boats with diagonal cheese slices.
Return to broiler till cheese bubbles and melts, about 2 minutes.
Serve immediately.
With fork, remove 1/2 cup crumbs from each half.
Reserve crumbs.
Brush cut surfaces of bread with melted butter.
Combine shrimp, peas, celery, pimiento, and reserved crumbs.
Toss lightly with mayonnaise, salt, and pepper.
Spoon evenly into each "boat." Place on rack of broiler pan.
Halve tomatoes; brush with French salad dressing; sprinkle with salt, pepper, and basil.
Place on broiler rack with shrimp boats.
Broil 6 inches from heat for about 3 minutes.
Top boats with diagonal cheese slices.
Return to broiler till cheese bubbles and melts, about 2 minutes.
Serve immediately.
Chef
