Four "s" Tomatoes! (Simple Shrimp Stuffed Salad)
- Reviews 2
Ready In: 20 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs medium shrimp, pre-cooked (or cook yourself)
- 3 stalks celery, finely minced
- 2 tablespoons parsley, finely minced (if you don't have fresh, leave out)
- 1 -1 1⁄2 tablespoon creole seasoning (can use Old Bay seasoning)
- 1 teaspoon black pepper, fresh ground
- 3⁄4 cup reduced-fat mayonnaise (no Miracle Whip, please)
- 1 cup frozen peas (do not cook, just rinse to separate)
- 4 medium-large beef tomatoes (garden fresh are best)
- salt
- parsley (optional)
- curly lettuce leaf (optional)
Directions
- Remove 16 shrimp and set aside.
- Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
- To Make Tomato Bowls:
- Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
- Cut off top and empty insides.
- Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
- Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
- Line 4 plates with lettuce leaves. Fill each tomato half.
- Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
- Yum, yum -- enjoy!
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