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Tomatoes stuffed with shrimp salad

These stuffed tomatoes are a little retro, but completely delicious. They make a tasty, gluten-free substitute for tuna salad sandwiches.

Serves 8
Ready in 33 mins
Prep time 25 mins
Cooking time 8 mins
71 calories per serving


> 2 eggs
> 2 lemons
> 8 vine-ripened tomatoes
> 1 pkg fresh dill
> 1/2 cup light sour cream
> 2 (3 oz) cans cooked baby shrimp, drained


Bring a pan of water to a boil and add the eggs. Boil 8 min. for a hard-boiled egg. Cool under cold running water, peel, dice, and place in a bowl. Zest the lemons and add zest to the eggs. Juice ½ a lemon and set aside.
While eggs are boiling, cut the top off the tomatoes and a thin slice from the bottom so they remain stable. Use a tablespoon to scoop out the seedy core of the tomato.
Set aside 2 sprigs of dill. Finely chop the remaining dill and add to the eggs along with the sour cream and drained shrimp. Season with lemon juice to taste, salt (in moderation) and pepper. Spoon the stuffing into the tomatoes and garnish with the remaining dill.

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