SHRIMP SALAD STUFFED TOMATOES RECIPES

Name: Shrimp Stuffed Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: 8 stuffed tomatoes, 8 serving(s)
Ingredients: 8 medium tomatoes; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 3 tablespoons dried dill or 1/4 cup fresh dill; fresh chives; 2 tablespoons lemon juice; salt and pepper; 1 lb cooked shrimp; 2 avocados (garnish)

SHRIMP STUFFED TOMATOES RECIPE - FOOD.COM

Shrimp Stuffed Tomatoes Recipe - Food.com image

Make and share this Shrimp Stuffed Tomatoes recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 8 stuffed tomatoes, 8 serving(s)

Number Of Ingredients 9

Ingredients

8 medium tomatoes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons dried dill or 1/4 cup fresh dill
fresh chives
2 tablespoons lemon juice
salt and pepper
1 lb cooked shrimp
2 avocados (garnish)

Steps:

Begin by cutting 1/8 of an inch off the top of the tomatoes.
Use a spoon to scoop out the core and seeds of the tomatoes.
Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
Rinse the shrimp, pat dry, and refrigerate.
Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
Garnish with slices of avocado.
Chill for 20 minutes.

Nutrition Facts : Calories 222.3, FatContent 13.3, SaturatedFatContent 2, CholesterolContent 114.3, SodiumContent 285.5, CarbohydrateContent 13.9, FiberContent 5.1, SugarContent 4.7, ProteinContent 14.5

SHRIMP-STUFFED TOMATOES | RACHAEL RAY IN SEASON

Shrimp-Stuffed Tomatoes | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 22 minutes

Prep Time 20 minutes

Cook Time 2 minutes

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 pound shrimppeeled, deveined and chopped
1 bunch scallions, white and green parts thinly sliced separately
1 tablespoon Cajun seasoning
4 tomatoes, preferably beefsteak
1 head romaine lettuce, shredded
? cup mayonnaise
1 rib celery, finely chopped
1?½ teaspoons Worcestershire sauce
4 large eggs, hard-boiled and finely chopped

Steps:

In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp, scallion whites and Cajun seasoning and cook, stirring, until the shrimp is opaque, about 2 minutes. Transfer to a bowl and refrigerate.
Core the tomatoes and cut each into 8 sections, leaving the sections connected at the bottom. Divide the lettuce among 4 serving plates and top each with a tomato, splaying out the sections slightly.
Add the scallion greens, mayonnaise, celery and Worcestershire sauce to the shrimp mixture and toss. Fill each tomato with the shrimp salad and top with some egg.

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