This chilled shrimp and egg salad is a Southern Lenten staple
Vine-ripened tomatoes are dense and meaty, rich in both aroma and flavor. Varieties like “Celebrity,” “Better Boy” and “Fantastic” flourish under our sweltering Texas sun, swelling with the humidity. Ask any gardener, and they’ll proudly point out their prized plants.
Pairing garden-grown tomatoes with chilled shrimp and egg salad, a Southern Lenten staple, is the ultimate make-ahead warm weather meal.
Shrimp and Egg Salad-Stuffed Tomatoes
Servings: 4
Photo by Alicia Cahill
INGREDIENTS
4 large, vine-ripened tomatoes
1⁄2 cup mayonnaise
1⁄4 cup whole-grain mustard
1 teaspoon fresh cracked pepper, more to taste
1 teaspoon kosher salt, divided, plus more to taste
8 large fresh eggs, hard-cooked, peeled and coarsely chopped, at room temperature
1⁄4 cup crumbled blue cheese
1 pound Gulf shrimp, peeled, cooked and chopped
1⁄2 teaspoon finely chopped flat leaf parsley, plus more for garnish
For serving: 1 head of butter lettuce, washed and dried
DIRECTIONS
Remove tops of the tomatoes below the stem scar, but not so low that you cut away too much of the delicious fruit (think: cutting the top off a pumpkin for carving). Using a melon baller or other small spoon, scoop out the interior flesh of the tomato, leaving about 1⁄4 inch of flesh within. Lightly sprinkle insides with 1⁄2 teaspoon kosher salt and refrigerate.
In a medium mixing bowl, whisk the mayonnaise, mustard, pepper and remaining 1⁄2 teaspoon salt until smooth. Gently fold in the chopped eggs and blue cheese, being careful to avoid over-mixing. Cover and refrigerate at least 30 minutes so the flavors can marry.
Just before serving, fold in the cooked shrimp and parsley.
Divide the lettuce among four chilled serving plates. Fill each tomato with the shrimp and egg salad, generously heaping the salad on top. Finish by sprinkling additional parsley, and salt and pepper to taste. Place each tomato on the prepared plate and serve immediately.
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