Shrimp Salad-Stuffed Tomatoes
Ingredients
Instructions
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 note). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Note: 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.
From Recipe is from “The Eating Well Healthy in a Hurry Cookbook.â€
Serves 4.
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.
Source: The Advocate - Baton Rouge, La
2. Carefully hollow out the inside of each tomato using a melon
baller or small spoon; reserve the scooped tomato for another use
(See note). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Note: 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.
From Recipe is from “The Eating Well Healthy in a Hurry Cookbook.â€
Serves 4.
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.
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
142
Date
May 11, 2006
Categories
Vegetables
Seafood
Salads