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Tomato and Shrimp Salad with Horseradish Dressing


  • 2 beefsteak tomatoes sliced 1/2-inch thick

  • 12 jumbo shrimp, cooked and chilled

  • 1 rib celery from the heart, finely chopped

  • 3/4 cup sour cream

  • 1/2 lemon, juiced

  • 1 teaspoon hot sauce

  • Few dashes Worcestershire sauce

  • 2 rounded tablespoons prepared horseradish


Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.