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 simple...it 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
1 celery stalk
Combine the ketchup, lemon juice, celery, scallion, and horseradish to taste.
Sarah, the shrimp cocktail looks luscious, but I'm entranced by that hunk of bread!
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