Recipe

Shrimp Salad-stuffed Tomatoes Recipe

	Cherylannxo / All my dishes 1 year, 4 months ago Hollowed-out tomatoes were the secret to elegant lunches in the '50s. Prep:25m Servings:4	Cherylannxo
	salad shrimp easy stuffed tomato salad

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Ingredients

1 lb. peeled cooked shrimp (21-25 count), thawed, tails removed

and chopped

1 stalk celery, finely chopped

1/4 cup minced fresh basil

10 Kalamata olives, pitted and finely chopped

1 medium shallot, minced

1/3 cup mayonnaise

1 Tbsp. white wine vinegar

pinch of black pepper

4 large ripe tomatoes, cored*

*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.

Directions

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

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Comments

chefmeow 1 year, 4 months ago said:
This sounds decadent. Love stuffed tomatoes and especially love shrimp. Great post. You hav emy 5.

krumkake 1 year, 4 months ago said:
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, tupperware, kitchen pans, cutlery, etc! The hostess always put out a delicious spread for the attendees, and each hostess tried to outdo the other...that was some FINE eating!! I love your shrimp salad stuffer (we almost always had chicken or turkey salad for the stuffer), and I can't wait to try it. Thank you for sharing it (and bringing back those memories that make me smile...).

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