Shrimp Salad-Stuffed Tomatoes
From cherylannxo 15 years ago
- - to make
- Serves 4
Hollowed-out tomatoes were the secret to elegant lunches in the '50s.
Ingredients
- 1 lb. peeled cooked shrimp (21-25 count), thawed, tails removed shopping list
- and chopped shopping list
- 1 stalk celery, finely chopped shopping list
- 1/4 cup minced fresh basil shopping list
- 10 kalamata olives, pitted and finely chopped shopping list
- 1 medium shallot, minced shopping list
- 1/3 cup mayonnaise shopping list
- 1 Tbsp. white wine vinegar shopping list
- pinch of black pepper shopping list
- 4 large ripe tomatoes, cored* shopping list
- *Tip: 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. shopping list
How to make it
- 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 a 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
The Rating
Reviewed by 3 people-
This sounds decadent. Love stuffed tomatoes and especially love shrimp. Great post. You hav emy 5.
chefmeow
in Garland loved it
-
Thanks so much for sharing this, Cheryl...oh yeah, I remember the "new age" appeal of a stuffed tomato back in the 50's/60's...I remember my mom making them for "Ladies Luncheons", and the popular 60's "home parties" for selling clothing, makeup, tup...more
krumkake
in Chicago Suburbs loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "