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.
peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
celery, finely diced
minced fresh basil
Kalamata olives, pitted and finely chopped
freshly ground pepper
large ripe tomatoes, cored
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 (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad
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.
MAKE AHEAD TIP: Prepare the salad
(Step 1). Cover and refrigerate for up to 1 day.
Calories 192, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 230 mg, Sodium 585 mg, Carbohydrate 12 g, Fiber 2 g, Protein 30 g, Potassium 774 mg. Daily Values: Vitamin A 25%, Vitamin C 80%, Iron 25%. Exchanges: Vegetable 1,Lean Meat 3.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet