Tomato and Shrimp Antipasto
Thursday, January 1, 2009
Ingredients
- 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)
Directions
- Cut the tops off the tomatoes and carefully scoop out the insides with a spoon.
- Chop the tomato pulp and mix with the shrimp, celery, artichoke hearts, green pepper, and lemon juice.
- Stir in the sour cream, salt, and pepper to the shrimp mixture.
- Spoon the filling into the tomatoes.
- Sprinkle the chopped parsley over the top of the tomatoes and serve.
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