Good Morning New Orleans / NOLA Flavor

Chef Nino: Shrimp Salad Stuffed Creole Tomatoes



  • 1 pound peeled cooked Louisiana shrimp 21-25 per pound;. tails removed, chopped
  • 1 stalk celery, finely diced
  • 1/4 cup minced fresh basil
  • 10 Kalamata olives, pitted and finely chopped
  • 1 medium shallot, minced
  • 2 green onions finely chopped
  • 1 tablespoon Italian flat leaf parsley  finely chopped
  • 2 tablespoons olive oil  mayonnaise
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon chef Nino’s Adrenaline seasoning
  • 4 large ripe creole tomatoes, cored


1. Combine shrimp and all of the above ingredients with the exception of tomatoes in a medium bowl.  Mix until all of the ingredients are combined.

2. Hollow out the inside of each tomato using a melon baller or small spoon. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad,


2 Comments to “Chef Nino: Shrimp Salad Stuffed Creole Tomatoes”

    jacquelyn mooney said:
    May 28, 2013 at 6:45 AM

    The name of his book again please & when available? This salad sounds wonderful, but please tell me, he used shrimp & crab boil in the on air demo.

    However,the online recipe called for Adrenaline seasoning.

    Both? Or either?

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