Monday, April 22
Shrimp Salad Stuffed Tomatoes
1 pound peeled coked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1 medium shallot, minced
1/4 cup minced fresh basil
10 kalamata olives, pitted and sliced
2 tbsp reduced fat mayonnaise
1 tbsp white-wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored
Combine shrimp, celery, basil, lives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
Carefully hollow out of the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Extra filling works great as a salad on the side!