Shrimp Stuffed Tomato

4 ½ oz. protein, 1 veggie, & 1 carb per serving
   Ingredients:
  • 4½ oz. cooked shrimp
  • 1 medium tomato
  • juice of ½ lemon
  • 1 Tbl parsley
  • Additional herbs (to taste)
  • pepper (to taste)
  • Mrs. Dash or any other sodium-free seasoning (to taste)
  • ½ cup cooked Brown Rice
  • ¼ tsp. rice wine vinegar

  1. Place cooked shrimp in food processor. Pulse a few times to chop up shrimp, or simply chop with a sharp knife.

  2. In a small bowl, combine chopped shrimp, parsley, additional herbs, lemon juice, Mrs. Dash, & Pepper.
  3. Cover and refrigerate for 30 minutes to 1 hour.
  4. When ready to serve, cut off top of tomato and scoop out the insides.
  5. Chop and combine inside of tomato with shrimp mix. (You may discard the seeds if you prefer)
  6. Fill tomato with shrimp mix.
  7. Top with a couple dashes of hot sauce (optional).
  8. Combine cooked brown rice and rice wine vinegar. Serve along side the tomato.
  9. ENJOY!!!
Tip: You may also use baked fish instead of the shrimp.


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