Tomato and Shrimp Salad with Horseradish Dressing

Serve with Steakhouse Shepherd’s Pie.


  • 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.

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