Shrimp Salad-Stuffed Tomatoes

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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. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad.

Shrimp Salad-Stuffed Tomatoes
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), 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 freshly ground pepper

  • 4 large ripe tomatoes, cored

Directions
  1. Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.

  2. 4 servings

  3. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
213
Carbohydrates
12g
Fat
6g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
30g
Cholesterol
229mg
Dietary Fiber
2g
Potassium
758mg
Sodium
574mg
Added Sugars
0g
Exchanges
1 vegetable
3 1/2 very lean meat
1 fat (mono)
Carbohydrate Servings
1
Vitamin C (80% daily value)
Iron (25% dv)
Vitamin A (25% dv).

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