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 tablespoon reduced-fat mayonnaise
- 1 tablespoon white-wine vinegar
- Pinch of freshly ground pepper
- 4 large ripe tomatoes, cored
Cooking Directions
Step 1
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
Step 2
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.
Nutrition Info
- Serving: Per serving
- Calories: 192
- Carbohydrates: 12g
- Fat: 6g
- Protein: 30g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 230mg
- Potassium: 774mg
- Sodium: 585mg
- Exchanges: 1 vegetable, 3 1/2 very lean meat, 1 fat (mono)
- Carbohydrate Servings: 1