Shrimp Stuffed Tomato

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Shrimp Stuffed Tomato

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Here is a little adaptation of Spanish Tapas that I like. The ones I had they used crab but I’m using shrimp in mine. This one is finished with crumbled hardboiled egg which adds amazing flavor when you’re eating the dish. Let’s go…..time to make a little flavor of Spain!

Directions

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Shrimp Stuffed Tomato

On 05/02/2011 (Saturday) at 6:09 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/4fjbk6y

Details

  • Prep Time:
    20 min
  • Cook Time:
    15 min
  • Ready Time:
    35 min

Servings

2 servings

Ingredients

  • Medium size tomato
  • 1/8 of a cup crushed Toasted walnuts
  • 1/8 of a cup crushed Toasted walnuts
  • 1 ½ Teaspoon Dijon mustard
  • 1 ½ Teaspoon Dijon mustard
  • 6 medium Chopped shrimp
  • Kosher salt
  • Pepper
  • Olive oil
  • Splash of sherry vinegar
  • Hardboiled egg

Directions

Cut the top of the tomato off about 1/4 inch down and scoop out the insides as much as you can.
Now in a bowl combine the finely crushed walnuts, mayonnaise, mustard, sherry, chopped parsley and the shrimp and mix together. Season with a little salt and pepper. Now if you want to test you seasoning take a small amount of the filling and cook in a pan until the shrimp is no longer raw and taste.

Now fill the tomato with the mixture so it’s just over the top and rub a little olive oil on the tomato. Put on sizzle plate or on a baking sheet in a 375 degree oven until the top is starting to bubble about 10-15 min. Once done let it cool for ten min Now take the hardboiled egg and separate the whites from the yolk. Crumble some of the yolk and some of the white over the tomato this should make 2 tomatoes.

Enjoy!

Benny

Step by step in photos here  >>



About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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