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Shrimp Salad-Stuffed Tomatoes
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
- 1 stalk celery, finely diced
- 1/4 cup minced fresh basil
- 10 Kalamata olives, pitted and finely chopped
- 1 medium shallot, minced
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon white wine vinegar
- Pinch of freshly ground pepper
- 4 large ripe tomatoes, cored
Nutrition Info
Per Serving
- Calories: 212 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 7 g
- Protein: 25 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
- Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Yield: 4 servings
3. Still Hungry?
Hollowed-out tomatoes were the secret to elegant lunches in the '50s--and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.
Notes:
Tip
Save the scooped-out tomato insides to use in fresh tomato soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
To Make Ahead
Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
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Not so much our thing
Babs - April 5, 2009 12:04:08 PM PSTMade this yesterday. I\\\'m not a big mayo fan, but I\\\'ll use it for guacomole and tuna salad. This recipe was just ok. I think I would have liked it better if I had used a no fat sour cream or yogurt. It was kind of bland, so I even tried adding a bit of chili pepper for a kick. It didn\\\'t help, well, maybe a little. I wouldn\\\'t use 2 tablespoons of mayo,it doesn\\\'t need that much.
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