Best Shrimp Salad Stuffed Tomatos Recipes

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FOUR "S" TOMATOES! (SIMPLE SHRIMP STUFFED SALAD)



Four

Good buy on pre-cooked medium sized shrimp....so I took advantage. This was one of the ways I used them. Tasty and really easy!

Provided by Happy Harry 2

Categories     Free Of...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs medium shrimp, pre-cooked (or cook yourself)
3 stalks celery, finely minced
2 tablespoons parsley, finely minced (if you don't have fresh, leave out)
1 -1 1/2 tablespoon creole seasoning (can use Old Bay seasoning)
1 teaspoon black pepper, fresh ground
3/4 cup reduced-fat mayonnaise (no Miracle Whip, please)
1 cup frozen peas (do not cook, just rinse to separate)
4 medium-large beef tomatoes (garden fresh are best)
salt
parsley (optional)
curly lettuce leaf (optional)

Steps:

  • Remove 16 shrimp and set aside.
  • Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
  • To Make Tomato Bowls:.
  • Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
  • Cut off top and empty insides.
  • Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
  • Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
  • Line 4 plates with lettuce leaves. Fill each tomato half.
  • Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
  • Yum, yum -- enjoy!

Nutrition Facts : Calories 387.1, Fat 18.2, SaturatedFat 2.9, Cholesterol 275, Sodium 682.8, Carbohydrate 16.5, Fiber 3.7, Sugar 7.6, Protein 38.2

SHRIMP STUFFED TOMATOES



Shrimp Stuffed Tomatoes image

Make and share this Shrimp Stuffed Tomatoes recipe from Food.com.

Provided by jbickfordc

Categories     Swedish

Time 30m

Yield 8 stuffed tomatoes, 8 serving(s)

Number Of Ingredients 9

8 medium tomatoes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons dried dill or 1/4 cup fresh dill
fresh chives
2 tablespoons lemon juice
salt and pepper
1 lb cooked shrimp
2 avocados (garnish)

Steps:

  • Begin by cutting 1/8 of an inch off the top of the tomatoes.
  • Use a spoon to scoop out the core and seeds of the tomatoes.
  • Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
  • Rinse the shrimp, pat dry, and refrigerate.
  • Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
  • Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
  • Garnish with slices of avocado.
  • Chill for 20 minutes.

Nutrition Facts : Calories 222.3, Fat 13.3, SaturatedFat 2, Cholesterol 114.3, Sodium 285.5, Carbohydrate 13.9, Fiber 5.1, Sugar 4.7, Protein 14.5

TOMATOES STUFFED WITH ORZO SHRIMP SALAD



Tomatoes Stuffed With Orzo Shrimp Salad image

Cool refreshing salad. Great for those hot days of summer! Serves 4 as a side or main dish or stuff cherry tomatoes for appetizers.

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

4 large vine ripened tomatoes
1/3 cup orzo pasta
2 tablespoons olive oil
2 tablespoons butter
1/8 cup celery, diced
1/8 cup onion, finely chopped
3 garlic cloves, finely minced
2 tablespoons fresh basil, chopped
1/4 cup minced sage
salt and pepper
1/4 lb medium shrimp, peeled, deveined, tails removed (chopping all except saving four for garnish)
1/8 cup red pepper, diced
2 teaspoons balsamic vinegar
1/8 cup kalamata olive, pitted and quartered
6 ounces feta cheese, crumbled
4 fresh basil leaves
fresh greens, for bed for tomatoes
olive oil
balsamic vinegar, for drizzle

Steps:

  • Cook orzo in boiling salted water until al dente; drain.
  • Hollow out tomatoes, being careful not to pierce bottom.
  • Drain well upside down on paper towels.
  • Heat olive oil and butter in a large skillet over medium-high heat.
  • Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.
  • Add sage and heat being careful not to burn it add basil and season with salt and pepper.
  • Remove from heat immediately.
  • Cool.
  • Set aside the 4 whole shrimp for the garnish.
  • Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.
  • Stuff into large tomatoes.
  • Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.
  • Drizzle olive oil and Balsamic vinegar on each salad.

Nutrition Facts : Calories 355.8, Fat 23.7, SaturatedFat 11.7, Cholesterol 91.3, Sodium 760.6, Carbohydrate 23.2, Fiber 3.9, Sugar 7.9, Protein 14.3

SHRIMP SALAD - STUFFED TOMATOS



Shrimp Salad - Stuffed Tomatos image

A very healthy, simple but very tasty salad. So refreshing!

Provided by Connie "Kiyu" Guerrero

Categories     Other Salads

Time 15m

Number Of Ingredients 11

1 lb peeled cooked shrimp 21-25 per lb.(tail cut)
1 stick celery finely chopped
1/4 c basil finely chopped
10 kalamata olives chopped
1 medium shallots minced
2 Tbsp mayonaise (reduced fat)
1 Tbsp white wine vinegar
1 pinch freshly ground pepper
4 large ripe tomato (cored)
1 Tbsp fresh dill chopped (for garnish)
1 Tbsp capers (for garnish

Steps:

  • 1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
  • 2. 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. Then garnish with chopped dill and capers.

SHRIMP STUFFED TOMATOES



Shrimp Stuffed Tomatoes image

This is from the Everyday Gourmet by Willie Fitzpatrick - love her recipes. Makes a substantial opener to a nice dinner. If you can't find cilantro you can substitute fresh basil.

Provided by waynejohn1234

Categories     Lactose Free

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 lime, juice of
1/4 cup fresh cilantro, chopped
1/4 teaspoon black pepper
1/2 cup finely chopped green pepper
1/4 cup finely chopped green onion
30 large shrimp, cooked
6 large ripe but firm, tomatoes

Steps:

  • Combine oil, lime juice, cilantro and pepper and mix well.
  • Add green pepper and green onion and mix.
  • Add shrimp and stir gently. Set aside.
  • Cut tomatoes across 3 times (crossing in the middle as if into 6 wedges).
  • but do not cut all the way thru the bottom.
  • Each tomato should still be in 1 piece, with the wedges slightly separated, but still joined at the bottom.
  • Place shrimp between each wedge in each tomato.
  • Spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato.
  • (These can be made ahead; covered and refrigerated until about 1 hours before serving). Spoon dressing back over stuffed tomatoes.
  • To serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.

Nutrition Facts : Calories 147.1, Fat 9.7, SaturatedFat 1.4, Cholesterol 53.6, Sodium 72.5, Carbohydrate 9.3, Fiber 2.9, Sugar 5.4, Protein 7.6

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