Well, it's that time of year again where those of us that have gardens are trying to figure out what to do with all those tomatoes that we have left over. My personal favorite is to get some of the big ones and stuff them with what ever you can find, herbs, crab bread but my favorite is stuffing them with shrimp. This is a very easy side dish to try. Look for bright red, aromatic tomatoes without any mushy spots or discolorations. Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
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.
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.
MAKE AHEAD TIP: Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
