1 lb small, round tomatoes (I used campari)
8 oz cooked salad shrimp*
1 dill pickle spear, minced
1/4 cup finely minced celery
3 tablespoons-1/4 cup finely minced onions
2 tablespoons mayonnaise
2 tablespoons minced Italian parsley
1 tablespoon Old Bay
juice + zest of one lemon
Cut the top of the tomato off and core it. Mix together the remaining ingredients in a small bowl. Spoon the salad into the tomatoes. Serve.
*Really, really tiny shrimp. I find it in the freezer section.
I enjoyed these more than I thought I would. Not that any part of the recipe was unappealing but I wasn’t sure if there would be texture issues with the tomato/shrimp combo. Luckily there was not. Growing up I used to eat a tuna salad stuffed tomato (from our garden, not a small one like these) which I honestly think I got the idea for from a Strawberry Shortcake cookbook I bought in a Scholastic order in about 1984. But stuffed tomatoes were good then and they are good now. Who doesn’t like a dish that is both easy to make and delicious? They worked equally well as appetizers and lunch.