Shrimp Salad-Stuffed Tomatoes (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Shrimp Salad-Stuffed Tomatoes

http://www.eatingwell.com/recipes/shrimp_salad_stuffed_tomatoes.html

From EatingWell:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 192 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 230 mg Cholesterol; 12 g Carbohydrates; 30 g Protein; 2 g Fiber; 585 mg Sodium; 774 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 3 1/2 very lean meat, 1 fat (mono)

Tips & Notes