Shrimp Stuffed Tomato

450g cooked salad shrimp
8 green onions, thinly sliced
1 stalk celery, finely chopped
1 clove garlic, minced
1 t. Cajun or Blackened seasoning
¼ c. fat free mayonnaise
1 ½ t. Worcestershire sauce
1 head romaine lettuce, chopped
4 Med. tomatoes
2 med. lemons, halved

Place first 7 ingredients into a medium bowl and stir well to combine.
Refrigerate until serving.
Core the tomatoes and cut each into 8 sections, leaving the sections connected at the bottom.
Divide the lettuce among 4 serving plates and top each with a tomato, splaying out the sections slightly.
Stuff each tomato with equal amounts of shrimp salad.
Serve with a lemon half to be squeezed over top.

Makes 4 servings

Calories: 135 per serving Fat: 0.5g.

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