This classic salad can be served as an entree or an appetizer or a salad.
Ingredients:
- 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
- 1 stalk celery, finely diced
- 1/4 c minced fresh basil
- 10 Kalamata olives, pitted and finely chopped
- 1 medium shallot, minced
- 2 Tab mayonnaise
- 1 Tab white-wine vinegar
- Pinch of freshly ground pepper
- 4 large ripe tomatoes, cored
Directions:
- 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 .
- Place tomatoes upside down on a paper towel to drain.
- Refrigerate filling and tomatoes until ready to serve.
- To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Serves: 4
Source: Fitness
Villa Park Women’s League – GOURMET – March 15, 2014
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