Tomatoes are cored then stuffed with a flavorful shrimp salad mixture.
1 pound cleaned and cooked shrimp
1 cup sliced celery
1/2 cup mayonnaise, to moisten
1 1/2 to 2 tablespoons lemon juice, from 1/2 lemon
salt, pepper, and onion powder, a bit of red pepper flakes
4 tomatoes.. I use beef steak tomatoes
Cut shrimp, if large, and combine with celery, lemon juice, seasonings, and lemon juice to moisten. Cut out stem end of tomato, then starting at the center of the other end, cut in eighths, not quite through to the bottom. Repeat with remaining tomatoes then place each tomato on a bed of lettuce or salad greens. Fill each tomato with shrimp salad and serve. deviled eggs, pickles. are a nice accompaniment