In Florida, we’re known for tomatoes and Gulf shrimp, so we use both in this tasty lunch. They stack up fast and keep the kitchen cool. Judy Batson, Tampa, Florida.
Ingredients For Curried Shrimp-Stacked Tomatoes Recipe
4 Large heirloom tomatoes
6 tablespoon Reduced fat mayonnaise
1 teaspoon Curry powder
0.25 teaspoon Salt
0.25 teaspoon Ground ginger
0.75 pound Peeled and deveined cooked shrimp
1 Celery rib, chopped
0.5 cup Finely Chopped Cucumber
1 Small navel orange, peeled and finely chopped
2 Green Onions, Thinly Sliced
Nutrition value
285
calories per serving
11 g Fat21 g Protein24 g Carbs5 g FiberOther
Current Totals
11 g Fat
21 g Protein
24 g Carbs
5 g Fiber
MacroNutrients
Carbs
24 g
Protein
21 g
Fiber
5 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
102 mg
Iron
2 mg
Vitamin A
1517 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
80 mcg
Vitamin B12
2 mcg
Vitamin C
55 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
74 mg
Manganese
0 mg
Phosphorus
259 mg
Selenium
37 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
