Shrimp Salad-Stuffed Tomatoes - 12g Carbs, 2g Fiber
From: Eating Well June/July 2005, The Eating Well Healthy
in a Hurry Cookbook (2006)
Hollowed-out tomatoes were the secret to elegant lunches in the
'50s - and they deserve a comeback today. Look for bright red,
aromatic tomatoes without any mushy spots or discolorations. You
can also stuff these tomatoes with Bacony Barley Salad with
Marinated Shrimp or Curried Tofu Salad.
Servings: 4
Active Time: 35 minutes
Total Time: 35 minutes
Nutrition Profile:
Diabetes appropriate, Low calorie, Low carbohydrate, Low saturated fat,
Heart healthy, Healthy weight, High potassium
1 lb peeled cooked shrimp, (21-25 per lb ; thawed if frozen),
tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 Tbsp reduced-fat mayonnaise
1 Tbsp white-wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored
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 (see Tip).
To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.
Tips & Notes - -
* Make Ahead Tip:
Prepare the salad (Step 1). Cover and refrigerate for up to 1 day.
* Save the scooped-out tomato insides to use in fresh tomato soup or
pasta sauce. Store in the refrigerator for up to 3 days or in the
freezer for up to 6 months.
Servings: 4
Nutrition per Serving:
192 Calories, 6g Fat, 1g Sat, 2g Mono, 230mg Cholesterol, 30g Protein,
12g Carbs, 2g Fiber, 585mg Sodium, 774mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 3 1/2 very lean meat, 1 fat (mono)
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