Marinated Tomatoes Stuffed With A Shrimp Salad Recipe

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Servings: 8

Ingredients

Cost per serving $2.28 view details
  • 8 lrg Creole or possibly beefsteak tomatoes cored Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. extra virgin olive oil
  • 2 Tbsp. Dijon mustard
  • 2 tsp honey
  • 1 1/2 tsp chopped garlic
  • 1 Tbsp. liquid crab boil
  • 2 x lemons halved
  • 2 lb medium shrimp peeled, deveined
  • 1 x sweet corn ear blanched, and kernels removed
  • 1/2 c. small-diced tomatoes
  • 1/2 c. small-diced Vidalia onions
  • 1/4 c. black olives pitted, halved
  • 1 Tbsp. finely-minced fresh chervil leaves
  • 8 x fresh chervil sprigs

Directions

  1. Bring a pot of salted water to a boil. Using a sharp knife, make a small X on the bottom of each whole tomato. Place the tomatoes in the boiling water and cook for 1 minute. Remove and place in a bowl of ice water. Cold the tomatoes completely.
  2. Remove from the water and peel the skin off each tomato. Quarter each tomato 3/4 of the way to the bottom. Remove the seeds. Place the tomatoes in a large glass pan. Season the tomatoes with salt and pepper.
  3. In a small mixing bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover with plastic wrap and chill for at least 6 hrs. Remove from the refrigerator and pour off the marinade into a medium-size bowl.
  4. In a saucepan, add in the crab boil and lemons. Bring the mix to a boil. Add in the shrimp. Cover and remove from the heat. Allow the shrimp to sit in the water for 8 min or possibly till the shrimp turn pink and tails curl completely. Remove from the water and cold completely.
  5. Add in the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Season with salt and pepper. Place the tomato in the center of each serving plate. Spoon the shrimp salad in the center of each tomato. Garnish with sprigs of fresh chervil.
  6. This recipe yields 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 151g
Recipe makes 8 servings
Calories 314  
Calories from Fat 200 64%
Total Fat 22.44g 28%
Saturated Fat 3.19g 13%
Trans Fat 0.0g  
Cholesterol 172mg 57%
Sodium 212mg 9%
Potassium 251mg 7%
Total Carbs 4.44g 1%
Dietary Fiber 0.5g 2%
Sugars 1.81g 1%
Protein 23.5g 38%
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