Provided by EatingWell
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 Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
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.
Calories 192 Carbohydrates 12 Fat 6 Saturated fat 1
Mono unsaturated fat 2 Protein 30 Cholesterol 230 Fiber 2 Potassium 774
This recipe has been added to the following public cookbooks:
Summer Seafood,
joanndream,
My Second Cookbook,
sylk700's cookbook,
MEAL DEALS
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Kdrms3
05/31/07 12:00 AM | shrimp salad-stuffed tomatoesi hate olives but i love the shrimp salad! |
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