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Curried Shrimp-Stacked Tomatoes

In Florida, we’re known for tomatoes and Gulf shrimp, so we use both in this tasty lunch. They stack up fast and keep the kitchen cool. —Judy Batson, Tampa, Florida
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 4 large heirloom tomatoes
  • 6 tablespoons reduced-fat mayonnaise
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3/4 pound peeled and deveined cooked shrimp (61-70 per pound)
  • 1 celery rib, chopped
  • 1/2 cup finely chopped cucumber
  • 1 small navel orange, peeled and finely chopped
  • 2 green onions, thinly sliced

Directions

  • Trim and cut each tomato into three thick slices; drain on paper towels.
  • In a large bowl, mix mayonnaise and seasonings; stir in remaining ingredients. For each serving, stack three slices tomatoes, layering with shrimp mixture.

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