Shrimp Salad-Stuffed Tomatoes - 14g Carbs, 4g Fiber
From www.prevention.com
Prep Time: 20 minutes
3/4 lb peeled, cooked rock shrimp, cut in 1/2" pieces
1 cup chopped fennel bulb
Juice from 1/2 lemon
1/3 cup reduced-fat mayonnaise
Pinch of salt
Pinch of pepper
4 large yellow or red tomatoes
4 leaves Bibb lettuce
4 fennel fronds (garnish)
1. In medium glass bowl, combine shrimp, fennel, lemon juice,
mayonnaise, salt, and pepper to moisten.
2. Slice 1/2" from stem ends of tomatoes. Hollow out each tomato
with spoon by removing seeds and some of the flesh.
3. Mound shrimp salad into tomatoes. Place each tomato on lettuce
leaf, garnish with fennel frond, and serve.
Makes 4 Servings
Per Serving:
210 Calories, 20g Protein, 14g Carbs, 4g Fiber, 9g Fat,
1.5g Sat Fat, 135mg Cholesterol, 330mg Sodium