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Shrimp Salad-Stuffed Tomatoes

See full recipe on: Kitchen Daily



Ingredients

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored

Nutrition 4 servings

Per Serving % Daily Value
Calories 191
Fat 3g 5%
Carbs 11g 3%
Protein 29g 58%
Fiber 3g 12%
Cholesterol 214mg 71%
Sodium 252mg 10%
     
Fat
Carbs
Protein

Preparation






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