Shrimp Salad-stuffed Tomatoes

Shrimp Salad-stuffed Tomatoes

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Ingredients

  • 1 pound cooked bay shrimp, chopped
  • 1/4 cup plain Greek yogurt
  • 1/2 English cucumber, seeded and minced
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons chopped fresh parsley
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • 4 large tomatoes, cored

Directions

In a bowl, combine shrimp, yogurt, cucumbers, tarragon and parsley. Season to taste with lemon zest, juice, salt and pepper.

Carefully hollow out the inside of each tomato using a melon baller or spoon (see note). Divide shrimp salad among each tomato and serve immediately.

Special notes:

Save the tomato pulp for soup or pasta sauce.