Make use of fresh tomatoes by stuffing them with this shrimp-apple salad.

In a nonstick frying pan, heat the water over medium heat. Add the shrimp and onion, and saute until the shrimp is opaque and the onions are translucent, 5 to 7 minutes. Transfer to a bowl, cover and refrigerate until well-chilled.

In a small bowl, add the apples and lemon juice. Toss to coat evenly and set aside.

In a large bowl, combine the celery, parsley, dill, horseradish and mayonnaise. Add the black pepper to taste. Stir in the shrimp mixture and the apples. Refrigerate until well-chilled, 45 to 60 minutes.

Just before serving, stuff the shrimp salad into the cored tomatoes. Serve immediately.

• 1 tablespoon water
• 48 tiny frozen shrimp, thawed (about 1 cup)
• 2 tablespoons chopped red onion
• 2 medium apples, cored and cubed
• 1/4 cup lemon juice
• 1/2 cup diced celery
• 1 tablespoon chopped parsley
• 1 teaspoon dried dill
• 4 teaspoons horseradish
• 1/2 cup fat-free mayonnaise
• Ground black pepper, to taste
• 4 tomatoes, cored