Shrimp Stuffed Tomatoes


  • 1 pound peeled cooked shrimp, tails removed, chopped
  • 1 celery, finely diced
  • 1/4 cup minced fresh arugula
  • 10 Kalamata olives, pitted and finely chopped
  • 1 medium shallot, minced
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon white-wine vinegar
  • Johnny’s Organic Seasoned Pepper
  • 4 large ripe tomatoes, cored


  1. Combine shrimp, celery, arugula, olives, shallot, mayonnaise, vinegar and Johnny’s Organic Seasoned Pepper in a medium bowl. Stir to combine.
  2. Carefully hollow out the inside of each tomato using a melon baller or small spoon.
  3. Fill each tomato with a generous 1/2 cup of the shrimp salad. Serve immediently.

Prep Time30 min

Print This Page

Johnny's Products Used