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!

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

PREPARATION

• 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.

  TIPS & NOTES

  • 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.

  NUTRITION

• 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)