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Shrimp-Stuffed Tomatoes

Ingredients
  Tomatoes 4 Large, peeled and chilled
  Cooked shrimp 1 Cup (16 tbs), whole or cut in pieces (Or Canned)
  Hard-cooked eggs 2 , diced
  Minced celery 1⁄2 Cup (8 tbs)
  Minced ripe olives 2 Tablespoon
  Minced parsley 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Tarragon vinegar 2 Teaspoon
  French dressing 1 Cup (16 tbs)
  Paprika To Taste
  Salt To Taste
  Pepper To Taste
  Salad greens 1 Cup (16 tbs)
Directions

1. Mix shrimp, eggs, celery, olives, parsley, mayonnaise, tarragon vinegar, salt and pepper; chill.
2. To serve, cut tomatoes lengthwise into quarters or sixths, cutting down almost to the bottom.
3. Place on crisp salad greens on individual salad plates.
4. Heap shrimp mixture into center of each tomato.
5. Sprinkle French dressing over salad; garnish with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Dressing, Salad
Ingredient: 
Shrimp
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 618 Calories from Fat 493

% Daily Value*

Total Fat 55 g85.2%

Saturated Fat 6.8 g34.2%

Trans Fat 0 g

Cholesterol 199 mg66.3%

Sodium 964.6 mg40.2%

Total Carbohydrates 20 g6.6%

Dietary Fiber 3.1 g12.6%

Sugars 16.2 g

Protein 13 g25.1%

Vitamin A 61.9% Vitamin C 66.3%

Calcium 8.6% Iron 17.5%

*Based on a 2000 Calorie diet

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Shrimp-Stuffed Tomatoes Recipe