Shrimp salad

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.
Dash Tabasco
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