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Recipe: Shrimp & Avocado Stuffed Tomatoes

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Those of you who know me well know about my almost unhealthy obsession with tomatoes. Not nutritionally unhealthy, of course, since tomatoes are packed with so many health benefits it would take an entire blog to list them all. It’s just not normal to go into a small panic when I realize I’m out of tomatoes at home, at work, or anywhere. On average I probably eat about 2 tomatoes a day, in fresh or salsa fresca form. I put them in everything, from salads to soups, on top of entrees or to garnish nachos. If you think I’m obsessed with Trader Joe’s, think again: there’s nothing like seeing me around a juicy, vine-ripened tomato.

Fortunately, I also obsess over the other two main ingredients in this dish: avocados and shrimp. For me this recipe is absolute bliss, made more amazing by the fact that it’s entirely guilt-free. Sure, shrimp and avocados are relatively high in fat, but they’re good, healthy fats (and the cholesterol in shrimp is the good kind, for you shrimpaphobics out there). Tomatoes are high in Vitamins A and C, as well as lycopene, and are very low in calories. Non-fat yogurt gives you your calcium and herbs are just delicious for the palate and the soul. This is quick, easy, and very inexpensive to make. And don’t let the small size of the portions fool you: this is very filling!

Did I not tell you I’d bring you onboard my weight loss train? And deliciously so, I might add. So for all you resolutioners out there, add this to your list of easy & healthy lunches, or serve as an appetizer before a nice dinner. You will not be disappointed.

Shrimp & Avocado Stuffed Tomatoes

2 medium tomatoes
1 avocado
12 – 15 large frozen cooked shrimp, thawed
2-3 scallions, finely chopped
3 T plain nonfat yogurt
1/2 t lime juice
1/4 t thyme
1/4 t tarragon (or other herbes fines)
1/4 t salt

Cut the tomatoes in half crosswise. With a spoon, remove the flesh & seeds, making sure to leave enough flesh to keep the tomato sturdy (if you just follow where the tomato naturally begins to form the seeds, you’re good to go). Chop any large pieces of the flesh and put in a bowl. Chop the avocado into small bite-sized pieces and add to the tomato along with the scallions. When shrimp are completely thawed, cut them in small pieces (same size as the avocado) and add to the rest of the ingredients.

In a separate bowl whisk together the yogurt, lime juice, salt, and herbs until completely combined. Pour the mixture into the bowl with the shrimp & veggies and fold together gently until everything is uniformly coated. Spoon into your tomato “cups”, garnish with extra scallion tops, serve with some extra avocado if desired, and enjoy!

written by

singer. writer. artist. champagne taste, 2 buck chuck budget. good cook. kooky. chocoholic. patron saint of cats. talker. listener. thinker. sometimes to a fault.

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