Shrimp Salad Stuffed Tomatoes

Plump, fresh tomatoes, hollowed and stuffed with a chilled Mississippi Gulf Shrimp salad featuring capers, green onions and a spicy

Creole mayo.


TIME: 75 minutes


SEASON: spring, summer, fall

METHOD: stovetop



• 16 oz Mississippi Gulf shrimp, boiled and chopped

• 1/2 bunch green onions, finely chopped

• 3 Tbsp capers

• 1/4 cup mayonnaise

• 2 tsp creole seasoning

• 1 Tbsp lemon juice

• salt, to taste

• pepper, to taste

• 4 each large tomatoes



1. Combine shrimp, green onions, capers, mayonnaise, creole seasoning, lemon juice, salt and pepper.

2. Taste and adjust seasoning.

3. Chill for 1 hour to bring out flavor.

4. Slice the top off each tomato and scoop out seeds and pulp.

5. Divide mixture between tomatoes and serve.


Serving Suggestion: Serve with roasted red potatoes or mashed potatoes

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