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Tomatoes With Shrimp Stuffing Recipe
|Canned condensed cream of asparagus soup||1 1⁄2 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Dried dill leaves||1⁄8 Teaspoon|
|Diced cooked shrimp||2 Cup (32 tbs)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 502 Calories from Fat 221
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 13.8 g68.8%
Trans Fat 0 g
Cholesterol 61.5 mg
Sodium 413.6 mg17.2%
Total Carbohydrates 32 g10.6%
Dietary Fiber 7.1 g28.3%
Sugars 19.4 g
Protein 39 g77.8%
Vitamin A 103.6% Vitamin C 160.4%
Calcium 21.2% Iron 13.7%
*Based on a 2000 Calorie diet
Add shrimp, cucumber, and green pepper; chill.
Place tomatoes stem end down.
Cut down almost to stem but not quite through making 5 slices.
Place on greens; fill between slices with shrimp mixture.