Shrimp Stuffed Creole Tomato Salad

This week’s recipe comes from our friends over at Louisiana Kitchen & Culture. Take some of the Creole tomatoes plentiful at our markets and stuff them with fresh shrimp and vegetables. Serve it as a side dish, salad or appetizer!


  • 1 pound peeled boiled shrimp
  • 6 Creole tomatoes, chilled
  • ½ cup diced cucumbers
  • ½ cup diced celery
  • ¼ cup diced onion
  • ¼ cup diced bell pepper
  • ½ teaspoon diced garlic
  • ½ cup cottage cheese
  • ¼ cup Parmesan cheese
  • 2 boiled eggs, diced
  • Salt and black pepper to taste
  • Granulated garlic to taste
  • 2 tablespoons Italian dressing
  • ½ teaspoon chopped basil
  • Directions

    In a large mixing bowl, combine all ingredients except tomatoes; reserve 6 shrimp for garnish. Mix well, cover and refrigerate at least 2 hours. Cut ¾ inch off top of each tomato and reserve. Using a teaspoon, scoop out tomato seeds and pulp. Turn tomatoes upside down and allow to drain well on paper towels. Dice one cup of sliced tomato tops and mix in with chilled vegetables. When tomatoes are well drained, stuff each with an equal amount of shrimp and vegetable mixture. Serve on multicolored lettuces as a salad or appetizer; top each stuffed tomato with a shrimp.

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.