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Make use of your fresh tomatoes by stuffing them with this shrimp-apple salad. Serve with a whole-grain roll or bagel, or low-fat whole-grain crackers.
In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well-chilled.
In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.
In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well-chilled, 45 to 60 minutes.
Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.
Total carbohydrate: 35 g
Cholesterol: 90 mg
Dietary fiber: 6 mg
Monounsaturated fat: Trace
Protein: 13 g
Saturated fat: Trace
Serving size: 1 stuffed tomato
Sodium: 346 mg
Total fat: 1 g
Fats and oils: 1
Meats, poultry and fish: 2
Meat and meat substitutes: 2
Nonstarchy vegetables: 1
Sweets, desserts and other carbohydrates: 1
Protein and dairy: 1
Last Updated Mar 29, 2017