Four S Tomatoes Simple Shrimp Stuffed Salad Food

FOUR "S" TOMATOES! (SIMPLE SHRIMP STUFFED SALAD)

Steps:

• Remove 16 shrimp and set aside.
• Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
• To Make Tomato Bowls:.
• Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
• Cut off top and empty insides.
• Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
• Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
• Line 4 plates with lettuce leaves. Fill each tomato half.
• Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
• Yum, yum -- enjoy!

TOMATOES STUFFED WITH SHRIMP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
• 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
• 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
• 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

SHRIMP SALAD - STUFFED TOMATOS

Steps:

• 1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
• 2. Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad. Then garnish with chopped dill and capers.

SEAFOOD-STUFFED TOMATOES

Steps:

• Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

4B'S OLD FASHIONED CREAM OF TOMATO SOUP

Steps:

• Mix tomatoes, chicken broth, butter, sugar, onions and soda.
• Simmer over low heat for 1 hour.
• Heat cream in a double boiler.
• Add cream to hot tomato mixture and serve.

SHRIMP STUFFED TOMATOES

Steps:

• Begin by cutting 1/8 of an inch off the top of the tomatoes.
• Use a spoon to scoop out the core and seeds of the tomatoes.
• Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
• Rinse the shrimp, pat dry, and refrigerate.
• Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
• Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
• Garnish with slices of avocado.
• Chill for 20 minutes.