Shrimp Cocktail in a Tomato Shell

1. 1

   Crack the egg into the bowl of a food processor, add the lemon juice and mustard and season with salt and pepper, pulse once or twice to blend.

2. 2

   Add the herbs and pulse again.

3. 3

   Turn the processor on and, with the motor running, add the oil in a thin, steady stream through the top of the lid.

4. 4

   After a minute or two, the mixture will change consistency as it blends and will emulsify into a thick, rich mayonnaise.

5. 5

   Stop adding oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil).

6. 6

   If the mayonnaise is too thick, you can thin with a little bit of water.

7. 7

   Cut a thin slice off the tops of the tomatoes to create a lid, and with a teaspoon carefully hollow them out, discarding the pips and flesh.

8. 8

   Pile the shrimp inside of the tomatoes, drizzle over the mayo and place the lid on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.