Tomatoes Stuffed with Shrimp & Apple Salad 

Recipe Courtesy of Portland Lieutenant Damon Simmons, Station 13

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

Preparation:

1. When shrimp is thawed, remove tails as necessary and drain.
2. Spray nonstick medium sauté pan and heat over medium heat.
3. Sauté onion until translucent, add shrimp and cook until just warmed through and mixed with the onions.
4. Transfer to a bowl. Cover and refrigerate until cool.
5. While shrimp and onions are cooling, chop apples and toss with lemon juice in large bowl.
6. Add celery, dill, and parsley; toss again.
7. Add shrimp and onions when cool and toss again.
8. In a small bowl, mix together the horseradish, mayonnaise and pepper. Dress shrimp mixture.
9. Cover bowl with plastic wrap and refrigerate for 45-60 minutes or until very cold.
10. Make tomato cups by first removing core and then cutting into quarters without cutting all the way through.
11. Divide lettuce leaves on 4 plates.
12. Top with a tomato and then divide shrimp salad stuffing into each tomato.

Nutrition Facts:

• Calories 220  
• Total Fat 5 g
• Sodium 490 mg
• Total Carbohydrates 30 g
• Fiber 5 g
• Protein 16 g

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  March 1, 2012 

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