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Elaine's Shrimp and Salad-Stuffed Tomatoes

5 star rating
 

Submitted by: romraidr

 

Photo by: romraidr

Hollowed-out tomato halves are filled with a seasoned vegetable mixture of celery, onion and sweet peppers, topped with cooked shrimp, and placed on a tossed salad.
 

Ingredients

  • 6 medium stuffing or regular tomatoes
  • 1/4 inner stalk celery, finely chopped
  • 1 tbsp dehydrated onion or 2 tbsp finely chopped fresh onion
  • 1/2 tsp chili pepper
  • 2 tbsp finely chopped sweet green pepper
  • 2 tbsp finely chopped sweet red pepper
  • 1 tsp oregano
  • 1 tsp basil
  • Salt and pepper, to taste
  • 30 medium deveined raw shrimp, tails on
  • 2 tbsp olive oil
  • Sprigs of fresh parsley

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Method

Trim rounded end of tomatoes to enable them to stand alone. Cut tomatoes into halves, scoop out centers. Combine tomato centers with celery, onion, chili pepper, green and red peppers, basil, oregano, salt and pepper. Spoon into tomato halves. Pan-fry shrimp in oil until nicely pink. Plunge shrimp into cold water to stop cooking process. Arrange shrimp on tomatoes. Garnish with parsley sprigs and set in a bed of tossed salad. Cover and refrigerate until ready to serve.

 

Notes: A delicious combo of tomato, shrimp, and salad, all rolled into one healthy and attractive dish.

 

Number of Servings: 6

 

Submitted by: romraidr ()

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