Shrimp Salad

in

Stuffed Tomatoes

Shrimp Salad ~ Super Salads

Hollowed-out tomatoes were the secret to elegant lunches in the '50s, and they deserve a comeback today.

Look for bright red, aromatic tomatoes without any mushy spots or discolorations.

This is definitely an excellent recipe that will impress!

First, 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 beverages, we eventually had to give in and hopefully our friends will reciprocate by serving this recipe at their next BBQ. (assuming we're invited, lol)

I'm looking forward to it!

Ingredients:

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

Nutrition:

210 Calories,

20 g. Protein,

14 g. Carbohydrates,

9 g. Fat,

1.5 g. Saturated Fat,

135 mg. Cholesterol,

4 g. Fiber,

330 mg. Sodium

Prep Time: 20 minutes.

** Tip ** I like to char the tomato on the BBQ for just a couple of minutes prior to stuffing and serving.

Infuses with that barbecue flavor!

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