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
Preparation:
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.
Tips:
Save the scooped-out Tomato insides for use in fresh tomato soup or pasta sauce. You can store them in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Stuffed Tomatoes
with Shrimp Salad
Recipe taken from www.Lifescript.com website
Toni Coleman has a column called "Toni's Kitchen with You, Inc.'s Newsletter for many years presenting recipes of her home as well as the submissions of the subscribers.
In The Kitchen with Toni and Friends