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Shrimp Salad-Stuffed Tomatoes
Source: © EatingWell Magazine
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Rating: Star Rating   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  4 servings
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.

Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
RECIPE INGREDIENTS
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

Tip: 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.
Shrimp Salad-Stuffed Tomatoes Recipe at Cooking.com
DIRECTIONS
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Salads of the Sea
Hot Tomatoes
No-Cook Dinners
Fresh Tomato Appetizers
Nutrition Facts per Serving
Yield: Yield:  4 servings
Calories: 192
Fat. Total: 6g
Protein: 30g
Carbohydrates, Total: 12g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 230mg
Sodium: 585mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 1 reviews »

Rating: Star Rating
by: Johnsie Reviewed: 09/06/2009
See all of Johnsie's reviews »
Excellent! I boiled the shrimp in Tony Chachere's to spice them up and used Roma tomatoes because of their flavor and size. That way you can use them as either an appetizer or a dish at a pot luck.
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