Shrimp Salad-Stuffed Tomatoes

By CarolineNGa

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

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.

Nutrition:

Per serving: 192 calories; 6 g fat ( 1 g sat , 2 g mono ); 230 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 30 g protein; 2 g fiber; 585 mg sodium; 774 mg potassium.