Friday, July 13, 2012

Fantastic Foodie Friday~ Shrimp Salad-Stuffed Tomatoes

In the Summer, who wants to really heat up the kitchen when it comes to preparing a meal?  Here is a delicious way to make something healthy and keep the kitchen cool. 
This is a lovely way to serve a salad even if you don't want to stuff the tomatoes with this shrimp salad.  Summer is here!  Be creative with your food & keep the kitchen heat down!


  • 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

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


    • Make Ahead Tip: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
    • 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.


  • Per serving: 192 calories; 6 g fat ( 1 g sat , 2 g mono ); 230 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 30 g protein; 2 g fiber; 585 mg sodium; 774 mg potassium.
    Nutrition Bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (25% dv).
    Carbohydrate Servings: 1 ( This recipe will make 4 Servings)
    Exchanges: 1 vegetable, 3 1/2 very lean meat, 1 fat (mono)
    The Eating Well Healthy in a Hurry Cookbook (2006)

1 comment:

  1. I wonder if you could omit the mayo. I hate mayo, but the rest of this looks so YUMMY!!! XOXO...