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Tomato Shrimp Baskets

  Condensed cream of chicken soup 1 Can (10 oz)
  Mayonnaise 50 Milliliter
  Salt 1⁄2 Teaspoon
  Tarragon leaves 1 Dash, crushed
  Cut up cooked shrimp/Cubed cooked chicken 500 Milliliter
  Hard-cooked eggs 2 , chopped
  Chopped celery 125 Milliliter
  Chopped green pepper 125 Milliliter
  Thinly sliced green onions 30 Milliliter (2 Tablespoons)
  Tomatoes 6 Medium
  Salt To Taste
  Pepper To Taste

In bowl, blend soup, mayonnaise, 2 mL (1/2 teaspoon) salt and tarragon.
Stir in shrimp, eggs, celery, green pepper and onions; chill.
Place tomatoes stem-end down.
With knife, cut each tomato almost to stem end, making 5 or 6 sections; spread apart slightly.
Season with salt and pepper; fill with shrimp mixture.
Arrange on salad greens

Recipe Summary

Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1380 Calories from Fat 561

% Daily Value*

Total Fat 62 g96.1%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 1511.2 mg503.7%

Sodium 4012.7 mg167.2%

Total Carbohydrates 69 g23.1%

Dietary Fiber 15.2 g60.9%

Sugars 27.7 g

Protein 133 g266.1%

Vitamin A 228% Vitamin C 371.6%

Calcium 44.2% Iron 115.2%

*Based on a 2000 Calorie diet

Tomato Shrimp Baskets Recipe