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Beefsteak Tomato Shrimp Cocktail

  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Serves 4
Beefsteak Tomato Shrimp Cocktail


4 large Beefsteak Tomatoes

16 large shrimp in the shell

1 teaspoon salt

1 whole bay leaf

Juice 1 lemon


½ cup tomato pulp, diced

1 tablespoon low-fat mayonnaise

1 teaspoon hot sauce

Juice of 1 fresh lemon

½ teaspoon salt

Grinding black pepper

1 tablespoon spicy honey mustard

1 tablespoon extra virgin olive oil

2 sprigs flat leaf parsley

Dash paprika

1 clove garlic, peeled

1 small shallot, peeled

4 whole basil leaves

Frying Oil


Remove the stem tops of the tomatoes. With a small knife cut around the inside wall of each tomato and remove the pulp. Leave about ¼ inch thick wall. Set pulp aside.

Turn tomatoes upside down and leave to rest on paper towels.

Bring 6 cups of water to a boil in a medium size saucepan. Add salt, bay leaf and the lemon juice. Add the shrimp and bring back to a boil. Turn off the heat. Cover and let the shrimp steep in the liquid for 5 minutes, then drain, cool and shell. Set shrimp aside.

To make the dressing, place all ingredients in a blender, food processor or use an immersion blender to blend the ingredients until smooth. Transfer to a jar and refrigerate until needed.

To assemble, line each of the 4 lunch plates with lettuce leaves of your choice. Place a whole tomato in the center of each plate over the lettuce. Fill each tomato cavity with some of the dressing.

Place 4 shrimp over the sides of each tomato as for a shrimp cocktail. Heat the oil in medium skillet and fry the basil leaves until crisp. Drain and cool then garnish each tomato.

Garnish with the basil leaves and serve.