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Shrimp Filled Tomatoes

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Shrimp filled tomatoes are a great make-ahead gluten-free low-carb recipe for any occasion. These colorful bite-sized treats are not only delicious, but refreshing. They tend to disappear quickly at parties so I often double or triple the recipe.

Ingredients

Units Scale
  • 1 pint large cherry tomatoes
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/3 to 1/2 cup finely chopped green pepper
  • 6 ounces small cooked shrimp (salad size), chopped
  • Salt and pepper to taste

Instructions

  1. Slice a thin sliver from the bottom of each cherry tomato so that they will stand up on the serving plate with keeling over.
  2. Slice off the tops of the cherry tomatoes. With a small spoon, scrape out and discard seeds and icky stuff. Drain the tomatoes, cut side down, on paper towels.
  3. In a medium-sized bowl, mix the mayonnaise, lemon juice, mustard, green pepper, and shrimp.
  4. Season to taste with salt and pepper.
  5. Fill tomatoes with the shrimp mixture, using about 1 teaspoon for each tomato.

Notes

Shrimp-Filled Tomatoes can be made a day ahead. Cover with plastic wrap and refrigerate.

Nutrition

Find it online: https://www.carbsmart.com/shrimp-filled-tomatoes.html

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