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20 minutes
Prep: 20 minutes
Cook: 0 minutes
136 calories per serving view nutrition facts
6 servings
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| 2 | cans | shrimp | |
| 1/2 | cup | mayonnaise | |
| 3/4 | cup | celery | chopped |
| 2 | tablespoons | onion | chopped |
| 2 | tablespoons | pickles, dill | chopped |
| 2 | large | eggs | hard-cooked, chopped |
| 1/8 | teaspoon | black pepper | |
| 6 | large | tomatoes | firm |
Drain shrimp and rinse in cold water, drain again.
Reserve 6 whole shrimp for garnish; cut remaining shrimp in half.
Combine halved shrimp with next 6 ingredients; chill.
Wash tomatoes and slice off tops; cut almost through into sixths.
Place tomatoes on salad plates; spread open and fill with shrimp mixture.
Garnish with whole shrimp, celery and carrot sticks, and pickle slices.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 208mg | 9% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 2.0g | 10% |
| Sugars 7.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 34% | Vitamin C | 40% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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