Tomato And Shrimp Salad With Horseradish Dressing Recipes

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TOMATO AND SHRIMP SALAD WITH HORSERADISH DRESSING



Tomato and Shrimp Salad with Horseradish Dressing image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 8

2 beefsteak tomatoes sliced 1/2-inch thick
12 jumbo shrimp, cooked and chilled
1 rib celery from the heart, finely chopped
3/4 cup sour cream
1/2 lemon, juiced
1 teaspoon hot sauce
Few dashes Worcestershire sauce
2 rounded tablespoons prepared horseradish

Steps:

  • Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.

TOMATO-SHRIMP ASPIC SALAD



Tomato-Shrimp Aspic Salad image

Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.

Provided by Outta Here

Categories     Potluck

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (3 1/2 ounce) package lemon gelatin (Jell-o regular or sugar free)
1 1/2 cups boiling water
1 (8 ounce) can tomato sauce
1 1/2 teaspoons vinegar (white or cider)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
1/2 cup celery, chopped
2 green onions, sliced
1 cup baby shrimp, fresh (cooked)
lettuce, for serving
mayonnaise, for garnish

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
  • When partially set, fold in celery, green onions and shrimp.
  • Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
  • To serve, unmold on bed of lettuce and garnish with mayonnaise.
  • Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

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