be_ixf;ym_202109 d_26; ct_50

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.

Last Updated: March 29th, 2017