"The belly rules the mind."--Spanish Proverb

Shrimp Salad-Stuffed Tomatoes Recipe

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This recipe for Shrimp Salad-Stuffed Tomatoes, by , is from The brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound peeled cooked shrimp, 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 ground white pepper
4 large tomatoes, cored

Directions:
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 spoon; reserve the scooped tomato for another use. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

 

 

 

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