Shrimp Salad-Stuffed Tomatoes

By pattie_d

Recipe courtesy EatingWell.com

Ingredients

• 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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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 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.