Shrimp Salad-Stuffed Tomatoes
Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.Advertisement
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.
Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
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.
1 vegetable, 3 1/2 lean meat, 1 fat (mono)