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Cookin’ With Nino: Shrimp Salad-Stuffed Creole Tomatoes

SHRIMP SALAD-STUFFED CREOLE TOMATOES

INGREDIENTS:

  • 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 Louisiana Fish Fry Cajun seasoning
  • 4 large ripe creole tomatoes, cored

INSTRUCTIONS:

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


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