4 to 6 large tomatoes
2 pounds peeled cooked shrimp
1/2 cup finely chopped celery
1/4 cup sliced green onions
1. Cut a 1/4-inch slice from tops of tomatoes; scoop out and discard pulp, leaving shells intact. Drain tomato shells upside down on paper towels.
2. Stir together shrimp and next 3 ingredients. Spoon evenly into tomato shells.