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Pickled Green Tomatoes and Shrimp Toast

A mandoline or other adjustable-blade slicer is the best tool for slicing the radishes and celery paper-thin, but a very sharp chef's knife will also work.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Christopher Testani

Source: Martha Stewart Living, September 2015


  • 4 thin lemon slices (1/4 inch thick)
  • 3 Pickled Green Tomatoes, quartered, plus 5 tablespoons brine
  • Coarse salt
  • 8 large shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 4 radishes, trimmed and very thinly sliced (1/4 cup)
  • 1/2 celery stalk, very thinly sliced (1/4 cup)
  • 1 teaspoon minced garlic
  • 1/3 cup mayonnaise
  • 4 thin slices dark rye bread, toasted
  • Flaky sea salt, such as Maldon, for serving
  • Dill sprigs, for serving (optional)


  1. Combine 2 cups water, lemon slices, 2 tablespoons brine, and 2 teaspoons coarse salt in a medium pot; bring to a boil. Add shrimp and return to a boil, then immediately remove from heat. Let stand until shrimp are opaque throughout, about 1 minute. Remove shrimp with a slotted spoon; let cool completely.

  2. Halve shrimp lengthwise and toss with pickles, remaining 3 tablespoons brine, oil, radishes, and celery in a large bowl.

  3. Stir garlic into mayonnaise, then spread on bread slices. Top with shrimp salad. Sprinkle with flaky salt and dill; serve.


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