Shrimp Stuffed Creole Tomato Salad


From “After the Hunt” by John Folse

Serves 6

  • 1 pound peeled boiled shrimp
  • 6 Creole tomatoes, chilled
  • ½ cup diced cucumbers
  • ½ cup diced celery
  • ¼ cup diced onion
  • ¼ cup diced bell pepper
  • ½ teaspoon diced garlic
  • ½ cup cottage cheese
  • ¼ cup Parmesan cheese
  • 2 boiled eggs, diced
  • Salt and black pepper to taste
  • Granulated garlic to taste
  • 2 tablespoons Italian dressing
  • ½ teaspoon chopped basil

Shrimp Stuffed Creole Tomato Salad

Shrimp Stuffed Creole Tomato Salad

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In a large mixing bowl, combine all ingredients except tomatoes; reserve 6 shrimp for garnish. Mix well, cover and refrigerate at least 2 hours. Cut ¾ inch off top of each tomato and reserve. Using a teaspoon, scoop out tomato seeds and pulp. Turn tomatoes upside down and allow to drain well on paper towels. Dice one cup of sliced tomato tops and mix in with chilled vegetables. When tomatoes are well drained, stuff each with an equal amount of shrimp and vegetable mixture. Serve on multicolored lettuces as a salad or appetizer; top each stuffed tomato with a shrimp.


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