Tomato Stack with Shrimp Salad

Tomato Stack with Shrimp Salad

Tomato Stack with Shrimp Salad
Tomato Stack with Shrimp Salad
Recipe By:

  • Nice, large ripe beefsteak tomato, number depending on how many you are serving
  • Angel hair slaw
  • Fresh baby spinach
  • Baby cucumbers
  • 1 lb. boiled, chopped shrimp or jumbo lump crabmeat or combination of both
  • 4 boiled eggs, chopped
  • 2 celery stalks, chopped
  • 2 bacon slices, cooked and crumbled (per tomato)
  • Dressing:
  • ¼ c. apple cider vinegar
  • ½ c. extra virgin olive oil
  • ¼ c. Greek yogurt or Sour Cream or Mayo
  • 1 T. finely chopped fresh chives
  • 1 T. finely chopped fresh basil
  • 1 t. red pepper flakes
  • Salt and black pepper to taste

  1. In a large bowl, combine the seafood of your choice, with eggs and celery. Season to taste. Set aside.
  2. In smaller bowl mix all the dressing ingredients and whisk until smooth. Taste for seasoning.
  3. Slowly add the dressing to the seafood mixture to get the amount you would like.
  4. To plate, place a layer of fresh spinach or greens. Sprinkle with cole slaw.
  5. Cut tomato into ½” thick slices. Place the bottom of tomato on the greens.
  6. Put a layer of seafood and keep layering with the tomatoes and seafood.
  7. Take the baby cucumber and slice thin and thread onto a toothpick. Place on top of the tomato stack to sort of hold in place also.
  8. Sprinkle with the crumbled bacon. You can place the extra cucumbers around the base of the tomato stack.
  9. Serve extra dressing on the side if needed.

*****You can make the seafood mixture a day or two ahead so it has time to marinate.


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