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Recipe Swap - A Classic: Shrimp-stuffed dish a delight
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Published: September 24, 2008
Shrimp-stuffed tomatoes are an old-fashioned delight that have become virtually a relic of formal luncheons. But that's a shame, because they make a pretty and delicious light lunch.
Consider trying this dish now, while we still have good summer tomatoes and warm weather.
Though most recipes for the dish use mayonnaise as a base to hold the salad ingredients together, they don't really need the mayonnaise. The tomatoes provide a vessel to hold them.
If desired, try using vinaigrette, such as Italian dressing, in place of the mayonnaise in the recipe below. If using vinaigrette, you probably will not need nearly as much as if you would if using mayonnaise.
This dish is best served the day it's made.
Shrimp-Stuffed Tomatoes
8 small to medium ripe tomatoes
3 hard-cooked eggs, peeled and grated or finely chopped
½ teaspoon grated lemon zest or lemon pepper seasoning blend
1 cup mayonnaise, or ½ to ¾ cup vinaigrette
Salt and freshly ground black pepper to taste
½ teaspoon hot sauce, optional
1 pound small shrimp (70 to 90 count), boiled and peeled, patted dry
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup thinly sliced scallions
1. Core the tomatoes and use a spoon or melon baller to carefully scoop out and discard all the seeds and pulp. Generously salt the insides of the tomatoes. Turn tomatoes cut side down and place in a colander, or on a baking sheet lined with paper towels. Set aside to drain 20 to 30 minutes.
2. In a large bowl, combine the eggs, mayonnaise, lemon zest and a bit of salt and pepper. Stir in the hot sauce if desired. Add the shrimp, celery, red pepper and scallions. Toss until well combined. Taste and add more salt and pepper if needed. Cover and refrigerate up to 4 hours if not using immediately.
3. Check for any excess liquid pooling in the bottom of the shrimp mixture and drain it off. Pat the tomatoes dry with paper towels. Spoon equal amounts into the 8 tomatoes and serve.
Makes 4 main-dish servings.
Help
□ Recipe Swap would like a recipe for apple turnovers.
■ Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.
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