| |
| INGREDIENTS |
| |
nonfat cooking spray |
| ½ lb |
small cooked frozen shrimp, thawed |
| ¼ c |
chopped red onion |
| 3 |
apples, cored and cubed |
| ¼ c |
fresh squeezed lemon juice |
| ½ c |
diced celery |
| 1 tbsp |
chopped parsley |
| 1 tsp |
dried dill |
| 2 tbsp |
horseradish |
| ½ c |
fat-free mayonnaise |
| |
ground black pepper, to taste |
| 4 |
medium tomatoes, cored and quartered |
| 4-8 |
Bibb lettuce leaves |
|
|
|
| RECIPE |
- When shrimp is thawed, remove tails as necessary and drain.
- Spray nonstick medium sauté pan and heat over medium heat.
- Sauté onion until translucent, add shrimp and cook until just warmed through and mixed with the onions.
- Transfer to a bowl. Cover and refrigerate until cool.
- While shrimp and onions are cooling, chop apples and toss with lemon juice in large bowl.
- Add celery, dill, and parsley; toss again.
- Add shrimp and onions when cool and toss again.
- In a small bowl, mix together the horseradish, mayonnaise and pepper. Dress shrimp mixture.
- Cover bowl with plastic wrap and refrigerate for 45-60 minutes or until very cold.
- Make tomato cups by first removing core and then cutting into quarters without cutting all the way through.
- Divide lettuce leaves on 4 plates.
- Top with a tomato and then divide shrimp salad stuffing into each tomato.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 stuffed tomato
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
220 |
|
| Total Fat |
5 g |
|
| Sodium |
490 mg |
|
| Total Carbohydrates |
30 g |
|
| Fiber |
5 g |
|
| Protein |
16 g |
|
|
|
