LUSCIOUS TURTLE COOKIES2 ¼ c. unsifted flour1 t. baking soda½ t. salt1 c. butter, softened¾…
Tomato Stack with Shrimp Salad
| Tomato Stack with Shrimp Salad | Print |
Recipe By: Alice Morrow
Tomato Stack with Shrimp Salad
Ingredients
- 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
Instructions
- In a large bowl, combine the seafood of your choice, with eggs and celery. Season to taste. Set aside.
- In smaller bowl mix all the dressing ingredients and whisk until smooth. Taste for seasoning.
- Slowly add the dressing to the seafood mixture to get the amount you would like.
- To plate, place a layer of fresh spinach or greens. Sprinkle with cole slaw.
- Cut tomato into ½” thick slices. Place the bottom of tomato on the greens.
- Put a layer of seafood and keep layering with the tomatoes and seafood.
- 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.
- Sprinkle with the crumbled bacon. You can place the extra cucumbers around the base of the tomato stack.
- Serve extra dressing on the side if needed.
Notes
*****You can make the seafood mixture a day or two ahead so it has time to marinate.
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