Marinated Tomatoes Stuffed with a Shrimp Salad

Name: Marinated Tomatoes Stuffed with a Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large Creole or Beefsteak tomatoes, cored; Salt; Freshly ground black pepper; 1/2 cup olive oil; 2 tablespoons Dijon mustard; 2 teaspoons honey; 1 1/2 teaspoons minced garlic; 1 tablespoon liquid crab boil; 2 lemons, halved; 2 pounds medium shrimp, peeled and deveined; 1 ear of sweet corn, blanched and kernels removed; 1/2 cup small diced tomatoes; 1/2 cup small diced Vidalia onions; 1/4 cup black olives, pitted and halved; 1 tablespoon finely chopped fresh chervil leaves; 8 sprigs of fresh chervil

Servings: persons

8 large Creole or Beefsteak tomatoes, cored
Salt
Freshly ground black pepper
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons minced garlic
1 tablespoon liquid crab boil
2 lemons, halved
2 pounds medium shrimp, peeled and deveined
1 ear of sweet corn, blanched and kernels removed
1/2 cup small diced tomatoes
1/2 cup small diced Vidalia onions
1/4 cup black olives, pitted and halved
1 tablespoon finely chopped fresh chervil leaves
8 sprigs of fresh chervil

1
Bring a pot of salted water to a boil.
2
Using a sharp knife, make a small X on the bottom of each whole tomato.
3
Place the tomatoes in the boiling water and cook for 1 minute.
4
Remove and place in a bowl of ice water.
5
Cool the tomatoes completely.
6
Remove from the water and peel the skin off each tomato.
7
Quarter each tomato 3/4 of the way to the bottom.
8
Remove the seeds.
9
Place the tomatoes in a large glass pan.
10
Season the tomatoes with salt and pepper.
11
In a small mixing bowl whisk together the oil, mustard and honey.
12
Season with salt and pepper.
13
Pour the marinade over each tomato.
14
Cover with plastic wrap and refrigerate for at least 6 hours.
15
Remove from the refrigerator and pour off the marinade into a medium size bowl.
16
In a saucepan, add the crab boil and lemons.
17
Bring the mixture to a boil.
18
Add the shrimp.
19
Cover and remove from the heat.
20
Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and tails curl completely.
21
Remove from the water and cool completely.
22
Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade.
23
Mix well.
24
Season with salt and pepper.
25
Place the tomato in the center of each serving plate.
26
Spoon the shrimp salad in the center of each tomato.
27
Garnish with sprigs of fresh chervil.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 large Creole or Beefsteak tomatoes, cored, Salt, Freshly ground black pepper, 1/2 cup olive oil, and more.

Yes, Marinated Tomatoes Stuffed with a Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!