Chef Glenn Rinsky's Tomato Stuffed with Shrimp Salad
Adapted from "More On Cooking with Marilyn Harris" by Marilyn Harris
6 firm ripe medium tomatoes, washed.
1 lb cooked, peeled and deveined shimp (26-30 ct.)
¾ cup diced celery
2 Tbls. salad onion, diced.
1 tbls. chopped parsley
½ Tbls. chipotle pepper, minced
½ Tbls. cilantro finely chopped
1/3 cup mayonnaise
2 Tbls. sour cream
2 Tbls. chili sauce.
Juice of ½ lemon
Salt to taste
Cut a crown out of tomatoes and scoop out flesh inside and discard. Combine remaining ingredients in a bowl and blend thoroughly. Stuff shrimp mixture into tomato . Place on leaf lettuce lined plate with garnish of herbs and lemon.
GDA Cooking - July 13, 2010