Shrimp-apple salad
Nutrition Facts
Serving Size 1 stuffed tomato
Calories 201
| Amount Per Serving | ||
| Monounsaturated fat | Trace | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 346 mg | |
| Cholesterol | 90 mg | |
| Dietary fiber | 6 mg | |
| Protein | 13 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Make use of fresh tomatoes by stuffing them with this shrimp-apple salad.
Ingredients
(Serves 4)- 1 tablespoon water
- 48 tiny frozen shrimp, thawed (about 1 cup)
- 2 tablespoons chopped red onion
- 2 medium apples, cored and cubed
- 1/4 cup lemon juice
- 1/2 cup diced celery
- 1 tablespoon chopped parsley
- 1 teaspoon dried dill
- 4 teaspoons horseradish
- 1/2 cup fat-free mayonnaise
- Ground black pepper, to taste
- 4 tomatoes, cored
Directions
In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well-chilled.
In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.
In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well-chilled, 45 to 60 minutes.
Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.