Thursday, September 23, 2010


I wasn't a picky child. I completely credit this fact to my mother's cooking. Mom wasn't a fancy cook. My mother cooked seasonally for the most part. There was never any question as to whether we were to eat our dinner and there was really nothing that I didn't want to ...with the exception of eggs...but that wasn't her fault. During the late summer months, the dinner table was graced with the bounty of the garden. Sometimes dinner would be sliced tomatoes and cucumbers and corn on the cob. Whatever the dish, the star would be the days beautiful harvest.
This recipe is one of my childhood favorites...Shrimp cocktail stuffed tomatoes.
Last week I featured a simple home made cocktail sauce. This simple recipe is another use for that recipe. as a matter of fact, this recipe is so doesn't have much of a recipe. Served with warm crusty bread, this dish makes a refreshing light supper or a fabulous luncheon dish.

6 large tomatoes
4 cups iceberg lettuce, sliced thinly
1 pound bay shrimp
1/2 cup scallions, finely sliced
1/2 cup celery, finely sliced
1 recipe cocktail sauce

Gently remove the top of the tomato and scoop out the pulp. Pulp can be reserved for a pasta sauce later. Fill the tomato half way with the lettuce. In a bowl, combine the remaining ingredients. Spoon the shrimp cocktail into the tomatoes. serve with warm crusty bread.

1 cup ketchup
2 tablespoon lemon juice
2 tablespoons prepared horseradish, or to taste
3 scallions
1 celery stalk
Combine the ketchup, lemon juice, celery, scallion, and horseradish to taste.

1 comment:

Unknown said...

Sarah, the shrimp cocktail looks luscious, but I'm entranced by that hunk of bread!