Her Ladyships Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A Light Luncheon Salad Served in Tomato Cups This was one of Lady Hanson's Favourites (minus the onions of course). The cream cheese adds a wonderful creamy texture to the dressing You can prepare this a day ahead Ingredients:
2 tablespoons mayonnaise |
3 tablespoons cream cheese, softened |
1 tablespoon single cream |
1 teaspoon lemon juice |
1 teaspoon horseradish sauce |
2 tablespoons scallions, the green tops only |
2 tablespoons chopped parsley |
3/4 cup chopped celery |
20 ounces cooked shrimp, peeled and drained |
1/4 teaspoon sea salt |
1 pinch cracked black pepper |
4 large tomatoes, peeled |
1 lemon, cut into wedges |
4 whole hard-boiled eggs, sliced 1/4 thick |
Directions:
1. Combine the mayonnaise, cream cheese, single cream, lemon juice and horseradish sauce.
2. Add the parsley, celery, shrimp, salt and pepper, mix gently and then chill for at least one hour before serving.
3. To Serve:
4. Slice the tomatoes into wedges, but do not slice all the way through to the bottom.
5. Fill each tomato with the shrimp salad, place on a bed of baby lettuce leaves and garnish with the lemon wedges and egg slices and serve.
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