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Add a photoServings: 4
Ingredients
- 4 very nice red tomatoes
- ¾ lb (350 g) peeled shrimp
- 4 tbsp mayonnaise
- juice from ¼ lemon
- 4 sprigs of flatleaf parsley
- salt, pepper
Directions
- Remove the parsley leaves from the stems and chop it finely
- Cut off the tops off the tomatoes with a knife so which they can act as little lids. Save these little tomato lids for later as a decoration
- Scoop out the insides of the tomatoes, trying to remove the most flesh possible
- Flip the scooped-out tomatoes upside-down and let them drain for 15 min. It is important they be as dry as possible. Save some of the tomato juice which runs from the skins
- Put the lemon juice and mayonnaise in a bowl
- Add in the parsley and a Tbsp. of tomato juice
- Mix well
- Add in the shrimp and mix again
- Adjust seasoning with salt and pepper
- Stuff the insides of the scooped-out tomatoes generously with the shrimp. Put the little lid back on and serve chilled
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 222 | |
| Calories from Fat 119 | 54% |
| Total Fat 13.42g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 206mg | 9% |
| Potassium 487mg | 14% |
| Total Carbs 7.25g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.7g | 3% |
| Protein 18.49g | 30% |
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