Posted in Recipes

Shrimp Salad Boats

Shrimp Salad Boats 1

My typical way of serving Shrimp Cocktail (not that I do very often), is to lay tiny cocktail shrimp on a bed of shredded lettuce and top it with a creamy mayonnaise based cocktail sauce enhanced with horseradish and chili sauce. Today, I have departed from my usual style and combined the shrimp and sauce, then served it in hollowed out tomato halves. For either version, frozen cocktail shrimp are best but you can, as I have done here, use the canned variety as a decent substitute…

Shrimp Salad Boats 2

I am using a single can of cocktail shrimp for this recipe. To this, I mixed in a tablespoon of English Salad Cream *, one half teaspoon of horseradish, and one half-teaspoon of chili sauce (Sriracha Sauce, in this case.

*You can use plain mayonnaise here, if you like. However, if you want the effect of English style salad cream but only have the mayo, you can add a tiny pinch of mustard powder and a small splash of lemon juice.


Shrimp Salad Boats 3

Making the shrimp ‘boats’ is just as simple as cutting plum tomatoes in half and scooping out the ‘innards’. Afterwards, just mound the filling attractively in the hollowed out tomato halves (you should get four, or even six, using one can of shrimp), garnish as desired and serve. If making ahead, it is best to keep the filling and the tomatoes chilled separately, and assemble just before service so that the filling doesn’t become watery…


I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at

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