Shrimp Salad-Stuffed Tomatoes

  • Active Time 35m
  • Total Time 35m

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 shrimp salad up to 1 day ahead, cover and keep refrigerated. Prepare tomatoes just prior to serving.

ingredients

  • 1 pound peeled cooked shrimp (21 to 25 per pound; thawed if frounceen), 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

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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7352

nutrition information per serving

192 calories; 6g total fat; 1g total saturated fat; 230mg cholesterol; 585mg sodium; 12g carbohydrates; 2g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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