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| Shrimp Salad Stuffed Tomato |
The spectacular entree salad, pictured above, is one that is sure to please. This is one elegant dish!
Just be sure those you are serving do not have a shellfish allergy or a reaction so sodium tripolyphosphate, commonly listed as a preservative which is really a widely used detergent in regular and compact laundry detergents and automatic dish washing detergents. We purchase any shrimp we eat or serve to guests either through an organic food source or Auburn University Fisheries Department.
The dark topping is deliciously salty, fried and crumbled Boar's Head gluten free prosciutto!
Here is my recipe:
4 large ripe tomatoes, cored
2 6-inch Boar's Head prosciutto, very thinly sliced
1 pound shrimp (21 to 25), cooked, peeled and deveined
1 rib celery, finely chopped
1/4 cup fresh basil leaves, finely chopped
10 kalamata olives, pitted & finely chopped
1/4 cup sweet red onions, finely chopped
2 tablespoons Hellmann's mayonnaise, or enough to mix༬
1 tablespoon white wine vinegar
basil sprigs, for garnishing
1. Cut a thin slice off the stem end of each tomato. Using a
spoon or a melon baller, carefully remove the seeds and the pulp, reserving for
other uses. Be very careful not to puncture the walls of the tomatoes. Place tomatoes, cut side down, on several
layers of paper towel. Allow to drain for 30 minutes.
2. Place prosciutto in skillet over medium-high heat. Cut
until brown and crispy. Place on paper towels to drain; set aside.
3. Place shrimp, celery, basil, olives, onion, mayonnaise
and vinegar in a medium bowl. Toss to combine.
4. Crumble prosciutto; set aside.
5. To serve, spoon 1/4
of shrimp mixture into each of the 4
tomatoes. Sprinkle the top of each with 1/4 of crumbled prosciutto.
Garnish with a sprig of fresh parsley.
Servings: 4
Calories Per Serving: 399.22
Author: Dr. Jacquelyn P. Horne
Copyright: 2012
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