Shrimp Salad-Stuffed Tomatoes

Name: Shrimp Salad-Stuffed Tomatoes
Yield: 4 servings
Ingredients: 1 pound peeled cooked shrimp (21-25 per pound; 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 tablespoons reduced-fat mayonnaise; 1 tablespoon white wine vinegar; Pinch of freshly ground 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.

Shrimp Salad-Stuffed Tomatoes was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Shrimp-Salad-Stuffed-Tomatoes-recipe-9472.aspx" target="_blank">www.cooking.com.</a>

"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. You can also stuff these tomatoes with Bacony Barley Salad with Marinated Shrimp or Curried Tofu Salad. Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day...."

INGREDIENTS

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1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped

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1 stalk celery, finely diced

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1/4 cup minced fresh basil

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10 Kalamata olives, pitted and finely chopped

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1 medium shallot, minced

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2 tablespoons reduced-fat mayonnaise

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1 tablespoon white wine vinegar

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Pinch of freshly ground pepper

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4 large ripe tomatoes, cored

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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.

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