Tomatoes With Shrimp Stuffing
|Canned condensed cream of asparagus soup||1 1⁄2 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Dried dill leaves||1⁄8 Teaspoon|
|Diced cooked shrimp||2 Cup (32 tbs)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
In bowl, blend soup, sour cream, lemon juice, Worcestershire, and dill.
Add shrimp, cucumber, and green pepper; chill.
Place tomatoes stem end down.
Cut down almost to stem but not quite through making 5 slices.
Place on greens; fill between slices with shrimp mixture.