“Refreshing summertime starter, side, or brunch item.”
READY IN:
30mins
SERVES:
8
YIELD:
8 stuffed tomatoes
UNITS:
US

Ingredients Nutrition

Directions

  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 of 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.
  5. Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
  6. Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
  7. Garnish with slices of avocado.
  8. Chill for 20 minutes.

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