Categories: Recipes Date: Jul 17, 2017 Title: 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!
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.