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Shrimp Tomato Vinaigrette

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  Tomatoes 4
  Shelled shrimp 1 Pound, cooked (2 Cups, Fresh / Frozen)
  Frozen pea pods 6 Ounce, thawed and drained (1 Package)
  Sliced green onion 2 Tablespoon
  Salad oil 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Wine vinegar 1⁄4 Cup (4 tbs)
  Italian salad dressing mix 1 Ounce (1 Envelope)
  Capers 2 Tablespoon, well drained

Advance preparation: With stem ends down cut tomatoes into wedges, cutting to, but not through base.
Spread wedges apart slightly; salt lightly.
Cover; chill.
Combine shrimp, pea pods, and onion.
Mix remaining ingredients and dash pepper; pour over shrimp mixture.
Cover; chill several hours.
Before serving: Drain shrimp mixture, reserving marinade.
Spoon mixture into tomato shells on serving plate.
Pass remaining marinade, if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1807 Calories from Fat 1160

% Daily Value*

Total Fat 131 g201.5%

Saturated Fat 8.9 g44.4%

Trans Fat 2 g

Cholesterol 699.4 mg233.1%

Sodium 1205.1 mg50.2%

Total Carbohydrates 46 g15.3%

Dietary Fiber 11.4 g45.5%

Sugars 24.9 g

Protein 103 g205.8%

Vitamin A 159.3% Vitamin C 314.4%

Calcium 49.1% Iron 93.4%

*Based on a 2000 Calorie diet

Shrimp Tomato Vinaigrette Recipe