Recipe: Shrimp Salad-Stuffed Tomatoes

SHRIMP SALAD-STUFFED TOMATOES

"Hollowed-out tomatoes were the secret to elegant lunches in the '50s - and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations."

1 lb. peeled cooked shrimp (21-25 per lb.; 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 tbsp. reduced-fat mayonnaise
1 tbsp. white wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use.*

TO SERVE:
Fill each tomato with a generous 1/2 cup of the shrimp salad.

*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.

Serves 4
Source: The Eating Well Healthy in a Hurry Cookbook