Shrimp Salad-Stuffed Tomatoes

Ingredients

• 1 lb. peeled cooked shrimp (21-25 per lb.; 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 tbls. reduced-fat mayonnaise
• 1 tbl. white-wine vinegar
• Pinch of freshly ground pepper
• 4 large ripe tomatoes, cored

Directions

1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
2. Carefully hollow out the inside of each tomato using a melon
baller or small spoon; reserve the scooped tomato for another use

(See note). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Note: 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.

From Recipe is from “The Eating Well Healthy in a Hurry Cookbook.”

Serves 4.
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.

Source: The Advocate – Baton Rouge, La