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Shrimp Salad-Stuffed Tomatoes

Shrimp Salad-Stuffed Tomatoes

Nutrition Facts
  • cal. (kcal) 192
Shrimp Salad-Stuffed Tomatoes
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 12

Ingredients

  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
  • 1 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

Directions

  1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
  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.
  3. Tips: 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.
  4. MAKE AHEAD TIP: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 192 cal., 6 g total fat (1 g sat. fat), 230 mg chol., 585 mg sodium, 12 g carb. (2 g fiber), 30 g pro.

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