Shrimp-Filled Tomatoes
Source of Recipe
unknown
List of Ingredients
8 Italian style (plum or Roma) tomatoes
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1 teaspoon Dijon mustard
1/3 to 1/2 cup finely chopped green pepper
6 ounces small cooked shrimp (salad size)
salt and pepper to taste
Recipe
Cut tomatoes in half crosswise. With a small spoon, scrape
out and discard
seeds. Drain tomatoes halves, cut side down, on paper
towels.
Meanwhile, in medium-sized bowl, mix mayonnaise, lemon
juice, mustard, green
pepper, and shrimp. Season to taste with salt and pepper.
Fill tomato halves
with shrimp mixture, using about 1 tablespoon for each.
If made the day ahead, cover and refrigerate. Makes 16
appetizers.
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