Shrimp Salad-Stuffed Tomatoes

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Shrimp Salad-Stuffed Tomatoes

Shrimp Salad-Stuffed Tomatoes

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.

Serves 4

Prep Time 35 min

Total Time 35 min.

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.


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