Four S Tomatoes Simple Shrimp Stuffed Salad Recipes

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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.

SEAFOOD-STUFFED TOMATOES



Seafood-Stuffed Tomatoes image

A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 15

2 cups cooked rice
1 cup cooked salad shrimp
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped dill pickle
1 jar (2 ounces) chopped pimientos, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 to 8 large tomatoes

Steps:

  • Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

Nutrition Facts : Calories 318 calories, Fat 20g fat (3g saturated fat), Cholesterol 160mg cholesterol, Sodium 614mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

TOMATOES STUFFED WITH SHRIMP



Tomatoes Stuffed with Shrimp image

This is one of my favorite spring and summer recipes. I love tomatoes and I love shrimp. I've made these on a baking sheet and put the baking sheet on the grill outside for a few minutes until they were done. They get a bit a smoky flavor that's very good.

Provided by Robyn Bruce

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 8

4 large tomatoes
salt and pepper
1 Tbsp butter
1 small onion, minced
1 c cooked or canned small popcorn shrimp
1/4 c bread crumbs
1 Tbsp parsley or 1/8 teaspoon basil
2 Tbsp shredded parmesan cheese

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
  • 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
  • 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
  • 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

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

STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

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

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