Creole Shrimp Salad Stuffed Tomatoes

15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #31513

February 22, 2019



"A tasty lunch dish"

Original is 6 servings

Nutritional

  • Serving Size: 1 (266 g)
  • Calories 331.8
  • Total Fat - 12.5 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 306.3 mg
  • Sodium - 354.3 mg
  • Total Carbohydrate - 42.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3.5 g
  • Protein - 12.4 g
  • Calcium - 76.4 mg
  • Iron - 2.4 mg
  • Vitamin C - 41.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In food processor

Step 2

Mayo ,spices ,horseradish and mustard

Step 3

Add celery and onions

Step 4

Blend once

Step 5

Take out 6 whole shrimp for garnish

Step 6

Add shrimp, blend just combine dont make a paste

Step 7

Fold in eggs that you have chopped

Step 8

Fill the tomatoes that you have taken the insides out

Step 9

Garnish with the remaining shrimp

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the tomatoes, look for firm, ripe tomatoes with smooth, unblemished skin.
  • Make sure to buy cooked and peeled shrimp for this recipe.

  • Substitute tofu for the shrimp for a vegetarian option. Tofu is a great source of plant-based protein and is also a blank canvas that can be flavored with the same spices used in the recipe for a similar flavor profile.
  • Substitute Greek yogurt for the mayonnaise for a healthier option. Greek yogurt is a great source of protein and is much lower in calories than traditional mayonnaise.

Taco-Style Shrimp Salad Stuffed Tomatoes In a medium bowl, combine the mayonnaise, horseradish, creole mustard, seasoned salt, white pepper, and paprika. Add the celery, green onions, and cooked shrimp. Mix until everything is evenly combined. In a separate bowl, mash the hard-boiled eggs. Add the mashed eggs to the shrimp mixture and mix until everything is evenly combined. Fill the cored tomatoes with the shrimp salad mixture. Garnish with taco seasoning and chopped cilantro.



Grilled Asparagus with Garlic and Lemon:

RECOMMENDED DISH DESCRIPTION: A simple yet flavorful side dish to accompany the Creole Shrimp Salad Stuffed Tomatoes. Grilled asparagus is lightly seasoned with garlic and lemon, making it the perfect accompaniment to the shrimp salad. The light flavors of the asparagus will help to balance out the richness of the shrimp salad.


Herb Roasted Potatoes: Roasted potatoes with a blend of fresh herbs like rosemary, thyme, and oregano make the perfect side dish to complement the Creole Shrimp Salad Stuffed Tomatoes. The earthy flavors of the herbs will balance out the sweetness of the shrimp salad, while the potatoes provide a satisfying crunch.




FAQ

Q: How do I core out the tomatoes?

A: To core out the tomatoes, use a sharp knife to cut a cone shape around the stem of the tomato. Then, use a spoon to scoop out the insides.



Q: What is the best way to store tomatoes?

A: Tomatoes should be stored at room temperature and out of direct sunlight. To keep them fresh for longer, store them stem-side down on a paper towel.

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Fun facts:

This Creole Shrimp Salad Stuffed Tomatoes recipe has been enjoyed by famous people such as Elvis Presley and Johnny Cash. Elvis in particular was known to love the flavors of creole cooking and often requested it for his meals.

The ingredients in this recipe, such as celery, green onions, and horseradish sauce, have been used in creole cooking since the 19th century. Creole cuisine is a mix of French, Spanish, African, and Native American influences and is especially popular in Louisiana.