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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Salad-Stuffed Tomatoes Recipe

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This recipe for Shrimp Salad-Stuffed Tomatoes is from The brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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