Shrimp Salad-Stuffed Tomatoes
Makes:
4 servings
Total Time:
15 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- 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
make it
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.
To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Notes
