Tomatoes with Shrimp Stuffing
|Condensed cream of asparagus soup||10 3⁄4 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Dried dill weed||1⁄8 Teaspoon|
|Cooked diced shrimp||2 Cup (32 tbs)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
1) Take a mixing bowl and combine soup, lemon juice, sour cream, Worcestershire sauce and dill.
2) Add cucumber, green pepper and shrimp. Refrigerate the mixture.
3) In the meanwhile, cut each tomato to the stem. Make 5-6 sections and spread them apart a little.
4) Take a large salad bowl and line it with salad greens. Place tomatoes on the greens and add shrimp mixture inside the sections.