Shrimp Cocktail Salad
- 4 large ripe tomatoes
- 1/4 c. prepared horseradish
- 2 tsp. packed brown sugar
- 3 tbsp. fresh lemon juice
- 1 tsp. hot pepper sauce (such as Tabasco)
- salt
- Pepper
- 4 stalk celery
- 1 lb. cooked, shelled, and deveined jumbo shrimp
- Set fine-mesh sieve over medium bowl.
- Holding 1 tomato slice over sieve, scoop seeds into sieve.
- Repeat with remaining slices.
- Press seeds in sieve to extract as much juice as possible; discard seeds.
- Divide tomato slices among 4 serving plates.
- If making ahead, cover and refrigerate up to 2 days.
- Prepare dressing: Into bowl with tomato juice, whisk horseradish, brown sugar, oil, lemon juice, hot sauce, and 1/8 teaspoon each salt and freshly ground black pepper until sugar dissolves.
- If making ahead, cover and refrigerate dressing up to 2 days.
- To serve, arrange celery slices, then shrimp, over sliced tomatoes.
- Stir dressing to blend, then drizzle all over shrimp, celery, and tomatoes.
- Garnish salads with celery leaves.
tomatoes, horseradish, brown sugar, lemon juice, hot pepper, salt, pepper, celery, shrimp
Taken from www.delish.com/recipefinder/shrimp-cocktail-salad-recipe-ghk0810 (may not work)