Shrimp Stuffed Tomato (VLCD)

Directions

3.5 oz. shrimp
1 tomato (allowed amount)
juice of half lemon
1Tbsp parsley
salt/pepper to taste
Tabasco (optional)
Place cooked shrimp in food processor. Pulse a few times to chop up shrimp. In a small bowl, combine chopped shrimp, parsley, lemon juice, salt and pepper. Cover and refrigerate for 30min – 1hr. When ready to serve, cut off top of tomato. Scoop out inside of tomato. Chop and combine inside of tomato with shrimp mix if desired. Fill tomato with shrimp mix. Top with a couple of dashes of Tabasco & serve..

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