Marinated Shrimp, Avocado, and Celery Stuffed Tomatoes
Makes 10 medium tomatoes
1 12 ounce package SeaPak Marinated Shrimp
10 ripe tomatoes, medium sized
2 stalks celery, minced
2 medium avocados, peeled and chopped
½ lime, juiced
salt to taste
Preheat oven to 375°F. Arrange full bag of frozen shrimp in a single layer on a nonstick baking sheet sprayed with oil. Bake for 14-15 minutes, turning shrimp halfway, or until fully cooked.
While the shrimp are baking, slice a small amount of the bottom of each tomato to ensure it can stand upright. Slice off the top and core out the center with a melon baller or teaspoon leaving the outside of the tomato intact. Put the tomato insides in a storage container and reserve for making sauce or another use.
Mix celery, avocados, lime juice, and cooked shrimp in a medium bowl. Adjust for salt and spoon into tomatoes. Enjoy immediately or refrigerate for one day.
One stuffed tomato is 141 calories, 9 g fat, 1.7 g saturated fat, 9 g carbohydrates, 3.5 g sugar, 8 g protein, 4.2 g fiber, 174 mg sodium, 3 SmartPts
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