Basil Shrimp Salad

Southern Living
Makes 4 to 6 servings


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4 to 6 large tomatoes
2 pounds peeled cooked shrimp
1/2 cup finely chopped celery
1/4 cup sliced green onions


Prep: 20 Minutes

1. Cut a 1/4-inch slice from tops of tomatoes; scoop out and discard pulp, leaving shells intact. Drain tomato shells upside down on paper towels.

2. Stir together shrimp and next 3 ingredients. Spoon evenly into tomato shells.

Created date

June 2006