Herbed Shrimp Salad-Stuffed Roma Tomatoes
- Active Time 15m
- Total Time 15m
Makes appetizers for 8 or dinner for 4
Ripe Roma tomatoes (also known as plum tomatoes) are a great size for stuffing if you’re looking for a colorful appetizer, or place them on a bed of greens and you’ve got a strikingly appealing shrimp salad dinner.
- 1 pound cooked shrimp (30-40 shrimp), peeled and chopped
- 1/2 cup diced celery
- 1/4 cup thinly sliced green onion
- 2 tablespoons freshly chopped basil
- 2 tablespoons freshly chopped parsley
- 1/2 teaspoon lemon zest
- 1 tablespoon cider vinegar
- 3 tablespoons mayonnaise
- Dash of hot sauce
- Freshly ground black pepper, to taste
- 8 ripe Roma tomatoes, sliced in half lengthwise, cored and hollowed out
In a medium bowl, stir together the shrimp, celery, green onion, basil, parsley, lemon zest, cider vinegar, mayonnaise, hot sauce and pepper. Set aside in the refrigerator.
Slice each of the Roma tomatoes in half lengthwise and core them, discarding the pulp and seeds. Spoon a generous amount of the shrimp salad into each of the hollowed out tomato halves and serve.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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