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Shrimp-Stuffed Tomatoes

Yunhee Kim enlarge

By: Tracey Seaman


Serve with dinner rolls.

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Key:
These recipes can be made in 30 minutes or less.Fast
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PAIR WITH:

Kim Crawford Pinot Gris 2007 (New Zealand), Allegrini Soave 2006 (Italy)


  • 4 Servings
  • Prep 20 min
  • Cook 2 min

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 pound shrimp—peeled, deveined and chopped
  • 1 bunch scallions, white and green parts thinly sliced separately
  • 1 tablespoon Cajun seasoning
  • 4 tomatoes, preferably beefsteak
  • 1 head romaine lettuce, shredded
  • 1/3 cup mayonnaise
  • 1 rib celery, finely chopped
  • 1 1/2 teaspoons Worcestershire sauce
  • 4 large eggs, hard-boiled and finely chopped

Smart move
To core a tomato, slide the tip of a paring knife 1/4 inch into the top, then carve out the core.

Directions:

  1. In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp, scallion whites and Cajun seasoning and cook, stirring, until the shrimp is opaque, about 2 minutes. Transfer to a bowl and refrigerate.

  2. Core the tomatoes and cut each into 8 sections, leaving the sections connected at the bottom. Divide the lettuce among 4 serving plates and top each with a tomato, splaying out the sections slightly.

  3. Add the scallion greens, mayonnaise, celery and Worcestershire sauce to the shrimp mixture and toss. Fill each tomato with the shrimp salad and top with some egg.

Video How-To:

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