When I've convinced myself that I bought 1 pound of crab, able to use half for Crab and Andouille Jambalaya and half for beautiful homegrown tomatoes stuffed with crab salad.
Only to find that I had 1/2 the crab I thought I did for The Husband's jambalaya the following night. No crab and half an hour before chow time tonight.
Shrimp. I had shrimp though. In the freezer, just waiting there.
All not crab like.
So crab evolves into shrimp.
Survival of the desperate.
Luckily, seafood salads are pretty interchangeable. I'd gladly use crab, crawfish, or shrimp in this.
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Shrimp Salad Stuffed Tomatoes
8 oz shrimp, cooked, cooled, and chopped (can be boiled, blackened, sauteed--the more seasoned, the better)
1 Tbsp chopped chives
1/2 Tbsp capers
about 1/4 cup mayo
juice of about 1/4-1/2 of a lemon
Tony Chachere's Creole seasoning to taste
5 small homegrown ripe tomatoes
Additional chopped chives and Tony's for garnish
Combine all ingredients and season to taste. Chill until ready to use.
Cut a thin sliver off the bottom of each tomato so they sit flat. Using a sharp serrated knife, cut cone shaped pieces from the top of each tomato to remove the hard stem area. Cut partially through the top of each tomato, as if you were cutting it in half--12 to 6 if it were a clock. Cut partially through from 3 to 9. Cut two more times evenly between your first two cuts. Gently fan out without breaking the sections apart.
Fill each tomato with the shrimp salad, sprinkle with additional chives and Tony's and serve.
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