Shrimp Salad-stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Hollowed-out tomatoes were the secret to elegant lunches in the '50s. Ingredients:
1 lb. peeled cooked shrimp (21-25 count), thawed, tails removed |
and chopped |
1 stalk celery, finely chopped |
1/4 cup minced fresh basil |
10 kalamata olives, pitted and finely chopped |
1 medium shallot, minced |
1/3 cup mayonnaise |
1 tbsp. white wine vinegar |
pinch of black pepper |
4 large ripe tomatoes, cored |
*tip: 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. |
Directions:
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 a 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
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