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Shrimp Tomato Vinaigrette

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“This main dish salad is pretty enough to serve your guests and light enough to suit the calorie counter in the group. It's really a great summer salad! Prep time includes refrigeration”

Ingredients Nutrition

  • 2 cups cooked shrimp, cleaned
  • 1 (6 ounce) package frozen pea pods, thawed
  • 2 tablespoons green onions, sliced
  • 14 cup salad oil
  • 2 tablespoons dry white wine
  • 2 tablespoons white vinegar
  • 1 (5/8 ounce) envelope Italian salad dressing mix
  • 1 -2 teaspoon capers, drained
  • 1 dash pepper
  • 4 large tomatoes


  1. In mixing bowl, combine shrimp, pea pods, and onion.
  2. To make dressing, in a screw top jar combine oil, wine, vinegar, Italian salad dressing mix, capers, and pepper; cover and shake well.
  3. Pour dressing over shrimp mixture.
  4. Cover and refrigerate several hours.
  5. Prepare tomato cups as follows: Place tomatoes; stem end down on cutting surface.
  6. With a sharp knife, cut the tomato into 4- 6 wedges, cutting to, but not through the base of the tomato.
  7. Spread the wedges apart slightly, sprinkle lightly with salt.
  8. Cover and chill.
  9. When ready to serve, spread the wedges apart and spoon in the salad mixture.
  10. To serve, drain shrimp mixture; spoon into tomato cups.
  11. Place on lettuce lined plates if desired.

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