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Shrimp Salad-Stuffed Tomatoes

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 15 min
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
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