Doris's Shrimp Salad

Cooking Recipes Catalogue

Shrimp Salad, refreshing and light, served in a hollowed out summer tomato. Served as an appetizer, salad, or a light brunch. This was one of our favorite Sunday afternoon treats that my mother fixed for our family.

INGREDIENTS (for 6 servings):


  • Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour.
  • Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
  • Scoop the shrimp mixture into the hollowed out tomatoes. Serve.