Mom creates culinary beauty and taste with the simplest of ingredients...everything is always lovely on her table. This fresh and light recipe is beautifully presented as either an appetizer or lunch.
You will need 6 tomatoes: the KEY is to turn the tomato upside down and lop off the top of the bottom end, Scoop out the middle. This way they will sit up better with the stuffing. Keep the top for later.
Prepare the
shrimp filling:
1
1/2 cups of small shrimp. Either fresh or thawed from frozen will work. Wash and towel dry well.
In the bowl of shrimp squeeze in some lemon juice and then add:
Finely
chopped shallots, chopped celery, parsley, 1 tsp. ketchup and 1 tbsp. mayo to coat the shrimps.
Fill
the tomatoes and top each one with the cut out piece of the tomato. Garnish with fresh basil.
Arrange the tomatoes on a nice tray on a bed of lettuce,. Slice a few cucumbers and add some kalamata olives. Also add slices of avocado and slices of feta cheese (optional) Endives are a nice garnish too.
This dish can
be made with chicken salad or tuna. Do not put the ketchup with these though. In
the chicken salad add some dill. Capers are great with tuna. Don't forget the lemon juice!
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