Recipe

Shrimp Salad With Herbs And Tomatoes Recipe

	Laika / All my dishes 1 year, 3 months ago This is one of my favorite ways to use leftover shrimp. It's creamy, but light and the herbs give it a lot of freshness. Tastes great with bread, on a bed of greens, or stuffed into an avocado. I've also included a recipe for using this as a filli... More Prep:5m Servings:4	Laika
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Ingredients

1/2 lb. medium shrimp

1 1/2 tsp. fresh thyme leaves

1 tbs. snipped chives

1 small tomato, diced

1-2 tbs mayonnaise

1/4 tsp cayenne

few drops of lemon juice (optional)

salt and freshly ground pepper

Directions

Set a pot of salted water over high heat. When it comes to a boil, add the shrimp. As soon as the water comes to a boil again, the shrimp are done. Drain, douse with cold water, and peel.

Chop the shrimp into 1/4 inch pieces and place in a bowl. Add the herbs, tomato, cayenne and mayo and stir gently to combine. Depending on your tomatoes, the salad may still need some brightness--if so, stir in a few drops of lemon juice. Season with salt and pepper.

Serving ideas:

Place on a bed of butter lettuce and garnish with fresh corn kernels and additional diced tomato.

Serve on a fan of avocado slices or stuff into a halved avocado.

Use as stuffing for roasted tomatoes:

Skip the boiling step--the shrimp will cook inside the tomatoes.

Scoop out the insides of 4 small tomatoes, reserving the tomato tops and discarding the core and the seeds. Chop remaining pulp with the raw shrimp and mix with the remaining ingredients. Stuff tomatoes with the shrimp mixture.

Spread a tbs. of olive oil in a small roasting pan, place the tomatoes in a pan, and drizzle with a little more olive oil. Sprinkle them with salt and pepper and replace their caps.

Roast in a 450 degree oven for 30-40 minutes, until the tomatoes have shriveled and the stuffing is hot.

Before serving, spoon over any juices that have accumulated in the pan. These taste great warm or at room temp.

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