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Radishes Stuffed with Shrimp Salad

These bite-sized morsels make for tasty appetizers.

  • Yield: Makes 2 dozen

Source: Martha Stewart Weddings, Spring 2000


  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 cup corn kernels, fresh or frozen
  • 4 scallions, sliced into thin rings
  • 1/2 cup homemade or prepared mayonnaise
  • Juice of 1 lime
  • Salt and freshly ground pepper
  • 30 large, unblemished radishes


  1. In medium saucepan of boiling water, cook shrimp until opaque and bright pink, about 3 minutes. Drain; rinse with cold water. Cut cooled shrimp into 1/4-inch pieces. In bowl, mix with corn, scallions, mayonnaise, lime juice, salt, and pepper. Chop 6 radishes into 1/4-inch pieces; stir into filling. Cover; refrigerate while preparing radish cups.
  2. Cut thin slice off bottoms and tops of remaining radishes. Cut each radish in half crosswise. With melon baller, scoop out center of radishes, leaving 1/4-inch border. Fill each with a heaping teaspoon filling. Chill until ready to serve.

Cook's Notes

If you use fresh corn, blanch in boiling water for one minute; drain; rinse with cold water, then scrape off the kernels.

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