Chef John Folse's Stuffed Creole Tomato

Prep Time: 30 Minutes
Yields: 6 Servings

Luscious red Creole tomatoes provide the focal point for this showpiece salad. Add shrimp and it becomes a light summer lunch.

6 Creole tomatoes, chilled
1 pound (90-110) cooked shrimp
1/2 cup diced cucumbers
1/2 cup diced celery
1/4 cup diced onions
1/4 cup diced bell peppers
1/2 tsp diced garlic
1/2 cup cottage cheese
1/4 cup Parmesan cheese
2 boiled eggs, diced
1/2 tsp salt
black pepper to taste
2 tbsps Italian dressing
1/2 tsp chopped basil

In a large mixing bowl, combine all ingredients except tomatoes. Mix well, cover and refrigerate at least 2 hours. Cut ¾-inch off top of each tomato and reserve. Using a teaspoon, scoop out tomato seeds and pulp. Turn tomatoes upside down and allow to drain well on paper towels. Dice one cup of sliced tomato tops and mix in with chilled vegetables. When tomatoes are well drained, stuff each with an equal amount of vegetable mixture. Serve on multicolored lettuces as a salad or appetizer.