Makes 4 appetizer or salad courses or 2 entrée servings.
- 4 medium/small round, ripe tomatoes
- 12 medium shrimp, peeled, deveined, cooked, cut into ¼ inch pieces
- 1 teaspoon minced onion
- ½ teaspoon minced chipotle pepper in adobo sauce OR 1 teaspoon cayenne pepper sauce such as Texas Pete or Tabasco
- 1 tablespoon lemon juice
- ¼ cup Hellman’s mayonnaise (low fat or no fat)
- 1 teaspoon Old Bay Seasoning plus ½ teaspoon extra reserved
- ¼ teaspoon dried Dill (for garnish)
Directions
Cut the top off of the tomatoes and move the meat and seeds. Discard. Turn the tomato upside down and slice a very thin slice from the bottom of all the tomatoes to assist them in standing upright on the plate. Turn the tomatoes upside down and place on a paper towel on a plate to rest and drain excess juice.
In a medium bowl, combine the remaining ingredients except the dill and additional ½ teaspoon Old Bay Seasoning. Mix well.
Season the inside of the four tomatoes with the remaining ½ teaspoon of season salt. Add black pepper if you would like.
Divide shrimp salad mixture into four and stuff each of the four tomatoes with the shrimp salad. Sprinkle dried dill on top of each.
Refrigerate lightly covered for about 15 minutes then serve and enjoy!