Shrimp Stuffed Tomatoes

My hubby made this for a dinner party hosted by my sister. They were not what I expected, they were more. They were yummy and we all could have had more than two. I wanted to share the recipe with all the YHH readers.

Serves 4:

Ingredients:

8 medium tomatoes

1/2 cup mayonnaise (the next time we make these, we are going to substitute greek yogurt for the mayo.)

2 tablespoons Dijon mustard

3 tablespoons dried dill and 1/4 fresh chives (we used fresh cut chives from our own personal garden.)

2 tablespoons lemon juice (again used fresh squeezed)

salt and pepper

1 lb. cook shrimp

2 avocados (for garnish)

1. Begin by cutting 1/8 of an inch off the top of the tomatoes.

2. Use a spoon to scoop out the core and seeds from the tomatoes.

3. Place the tomatoes upside down on a doubled paper towel to drain residual liquid.

4. Rinse the shrimp, pat dry and refrigerate. (We thawed medium sized shrimp and cut into tiny pieces).

5. Mix Mayo (greek yogurt), Dijon mustard, dill, chives, and lemon juice in a mixing bowl. Add salt and pepper to taste (light on the salt). Mix in chopped shrimp.

6. Place tomatoes in a muffin tin to stuff with shrimp mixture. (We laid them out on a glass casserole dish, stuffed them, then covered in foil.)

7. Chill for at least 20 min. (As the party was on the other end of town closer to work, we took them with and put in the fridge all day. We did get some juice on the bottom of the dish. We simply spooned it back on top.)

8. Serve with slices of avocado on the side of the plate and you can lay a few chives also for plating presentation.

This is for sure something we will be making again. I hope you enjoy this as much as my family did.