Tomato and Shrimp Antipasto  

Thursday, January 1, 2009


  • 10 medium, firm tomatoes
  • 1 cup medium shrimp, cooked, shelled, and deveined
  • 2 celery stalks, finely chopped
  • 1 cup marinated artichoke hearts, diced
  • 1 green bell pepper, cored, seeded, and finely chopped
  • 1 tsp lemon juice
  • 3/4 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/2 cup parsley, roughly chopped (for garnish)


  1. Cut the tops off the tomatoes and carefully scoop out the insides with a spoon.
  2. Chop the tomato pulp and mix with the shrimp, celery, artichoke hearts, green pepper, and lemon juice.
  3. Stir in the sour cream, salt, and pepper to the shrimp mixture.
  4. Spoon the filling into the tomatoes.
  5. Sprinkle the chopped parsley over the top of the tomatoes and serve.

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