Shrimp Stuffed Tomatoes

1/4 cup mayonnaise
1 tbs plus 1 tsp lemon juice
1 clove garlic, minced
3/4 tsp salt
1/4 tsp pepper
1/3 cup fresh basil divided
1 pkg frozen cooked shrimp thawed
10 oz fresh small shrimp, peeled and cooked
1/2 cup drained canned peas
1/2 cup drained canned corn
1/2 cup red or green bellpepper
2 scallions, chopped
4 large tomatoes
Green leaf lettuce (optional)

In a bowl, combine mayonnaise, juice, garlic, one half teaspoon salt and pepper. Set aside one tablespoon basil. Chop remaining basil, stir into mayonnaise mixture. Stir in shrimp, corn, peas, pepper and scallions. Cover, refrigerate one hour. Meanwhile, remove core from top of each tomato. Partially cut tomato into six wedges, leaving bottom intact. Sprinkle with remaining salt. Line four serving plates with lettuce if desired. Top each plate with tomato. Divide shrimp mixture evenly among tomatoes. Thinly slice reserved basil sprinkle over shrimp mixture.

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Cajun Country -- New Iberia, Louisiana