My brest friend, Betty, got the recipe for the shrimp spread from her friend, Mary, who got it from her mother who got it from only God knows where!! Even though I serve if often as a party appetizer, it's truly terrific stuffed into red ripe cherry tomatoes fresh from the garden!
Yields about 8-12 (depending on the size of the tomatoes)
Prep.Time: 30 minutes
12 ripe cherry tomatoes
Kosher salt
1 can Cocktail Shrimp (7-oz.) -- drain and rinse
2 Tablespoons finely minced Onion
2 tablespoons finely minced Celery
Dash Garlic Powder
Dash Celery Seed
1/8 teaspoon Salt
Dash Black Pepper
1 tablespoon or more Mayonnaise
3 Drops Lemon Juice
Chopped fresh basil for garnish
With a sharp knife, cut the top from the tomatoes. Use a teaspoon to carefully scoop out seeds and pulp, leaving about 1/4"-thick hull. Sprinkle each with a tiny bit of salt and place them on a serving platter; set aside.
Rinse shrimp in cold water and pat dry on paper towels. Chop into small pieces into small bowl. Add remaining ingredients and mix well. Mixture should be bound only slightly by mayonnaise. Add a drop or two more lemon juice if desired. Stuff tomatoes by teaspoonfuls of shrimp mixture. Cover and chill up to 2 hours before serving. Garnish with chopped basil if desired, and serve.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved