Servings: 4
Ingredients
- 1 lb small (51/60) shrimp Cooked.
- 1 Tbsp dried parsley
- ½ lemon Juiced.
- ⅛ tsp Himalayan pink sea salt
- to taste ground black pepper
- 4 large tomatos
Instructions
- Chop shrimp into small bite-sized pieces.
- In a small bowl, combine shrimp, parsley, lemon juice, salt and pepper.
- Cover and refrigerate 30 minutes to an 1 hour.
- When ready to serve, cut off top of tomato.
- Scoop out inside of tomato.
- Chop and combine inside of tomato with chilled shrimp mix.
- Fill tomato with shrimp mix.
Optional
- Top with a couple of dashes of Tabasco and/or some Melba Toast crumbs.
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