Shrimp SaladinStuffed Tomatoes
Shrimp Salad in Stuffed Tomatoes
An excellent recipe that will impress!
You have the goodness of the tomatoes and certainly the flavor of a seafood salad.
Marilyn and I served this recipe at our BBQ recently and every single person begged us for the recipe.
After a couple of cold ones, we eventually had to give in and hopefully our friends will recipricate by serving this recipe at their next BBQ. (assuming we're invited, lol)
I'm looking forward to it!
Ingredients you'll need;
3/4 lb. peeled, cooked shrimp, cut in 1/2" pieces.
1 c. chopped fennel bulb.
Juice from 1/2 lemon.
1/3 c. reduced-fat or low fat mayonnaise.
Pinch of sea salt.
Pinch of freshly ground black pepper.
4 lg. yellow or red tomatoes.
4 leaves (really any kind will do) of lettuce.
4 fennel fronds (garnish).
Preparation; 1. In medium glass bowl, combine seafood, fennel, lemon juice, mayonnaise, salt, and pepper to moisten.
2. Slice 1/2" from stem ends of tomatoes.
Hollow out each tomato with spoon by removing seeds and some of the flesh.
3. Spoon and heap the salad mixture into tomatoes.
Place each tomato on lettuce leaf, garnish with fennel frond, and serve.
Makes 4 Servings
Per Serving: 210 cal, 20 g pro, 14 g carb, 9 g fat, 1.5 g sat fat, 135 mg chol, 4 g fiber, 330 mg sodium
Prep Time: 20 minutes.
* You might want to char the tomato on the BBQ for just a couple of minutes prior to stuffing and serving.
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