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Shrimp Salad-Stuffed Tomatoes

From: EatingWell

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.

Servings: 4 servings
Prep: 35 mins
Total: 35 mins
Rated : 
 by 1 person
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
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.
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.
Nutrition Facts
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

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