Shrimp Salad Stuffed Tomato Recipe

This recipe for Shrimp Salad Stuffed Tomatoes was adapted from an eatingwell.com recipe. Since I am only capable of using the ingredients I have on hand, I used low fat sour cream, salsa, and bell peppers in my version of this tasty shrimp salad.

You can use any size shrimp. For speed’s sake, I use a smaller (and less expensive) cooked shrimp that does not require as much chopping.

1 pound peeled cooked shrimp, tails removed and chopped
1 red or yellow bell pepper finely chopped
10 olives, kalamata or green, pitted and finely chopped
1 medium shallot minced
2 tablespoons low fat sour cream
1 tablespoon salsa
1 tablespoon white wine vinegar
1/8 teaspoon ground pepper
1 /2 tsp oregano
4 large ripe tomatoes, cored

1. Combine shrimp, bell pepper, oregano, olives, shallot, sour cream, salsa, vinegar, pepper and oregano in a bowl. Stir to combine.

2. Carefully hollow out the inside of each tomato using a melon baller or small spoon. You can reserve the scooped tomato for another use such as tomato sauce, or use some of scooped tomato pulp to add more tomato flavor and texture to the shrimp salad. To serve, fill each tomato with a generous ½ cup of the shrimp salad.

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