Shrimp Stuffed Tomatoes

By AnnaMaria507

Calories: 196
FAt: 5 g (<1 g sat)
Protein: 19 g
Carb: 24 g
Cholesterol: 114 mg
Fiber: 5 g
Sodium: 222 mg.

Ingredients

• 6 oz. cooked baby shrimp, well drained, chilled
• 3/4 cup cooked brown rice, chilled
• 1 stalk celery, finely chopped
• 1 Tbsp. minced red onion
• 2 tsp. currants or raisins
• 2 Tbsp. light mayonnaise
• 1-1/2 tsp. orange or apple juice
• 1/8 tsp. curry powder
• 1/8 tsp. black pepper
• 3 ripe medium-sized tomatoes

Details

Servings 3

Preparation

Step 1

1. Combine shrimp, brown rice, celery, onion and currents in medium bowl. Stir together mayonnaise, juice, curry powder and pepper in small bowl. Stir mayonnaise mixture into shrimp.
2. Cut thin slice off bottoms of tomatoes if necessary to sit on plate. Slice off top third of each tomoato. Scoop out pulp and discard. Spoon about 2 cup shrimp salad into each tomato. Top with cap and serve.