Tuesday, October 2, 2007

Shrimp Stuffed Tomato

  • 100g cooked shrimp
  • tomato(es) - allowed amount
  • juice of half lemon
  • 1 T parsley (and any additional seasonings you like)
  • salt/pepper to taste
  • tabasco (optional)

    1. Place cooked shrimp in food processor. Pulse a few times to chop up shrimp. Or, simply chop with sharp knife.
    2. In small bowl, combine chopped shrimp, parsley, lemon juice, salt/pepper.
    3. Cover and refrigerate 30 mins-1 hr.
    4. When ready to serve, cut off top of tomato. Scoop out inside of tomato.
    5. Chop & combine inside of tomato with shrimp mix. (You may discard seeds if you like.)
    6. Fill tomato with shrimp mix.
    7. Top with a couple dashes of tabasco (optional) and serve.

    TIP: This is great using baked fish as well.

  • 1 comment:

    jennifer said...

    I am making this tonight!!! It sounds really yummy and I really needed a change from just fish and chicken!!