Stuffed Tomatoes with Shrimp

Name: Stuffed Tomatoes with Shrimp
Prep time: 30 min
Yield: 8
Cuisine: Internacional
Ingredients: 8 red beefsteak tomatoes, ripe and firm; 1/4 cups vegetable oil; 1/4 kilos shrimp, peeled and deveined; 1 sprig celery; 100 grams button mushrooms, chopped; 1/3 cups green bell pepper, chopped; 2 shallots; 2 tablespoons parsley, chopped; 1 1/2 cups rice, cooked; 1 lime, extract the juice; 2 tablespoons Dijon mustard; 2 tablespoons soy sauce; salt; pepper

Lorenza Avila

These tomatoes are filled with a mixture of rice with mushrooms, shrimp, bell peppers, and parsley with a sauce of soy, Dijon, and lemon. They can be served on a leaf of French lettuce and are ideal as an appetizer.

Reviewed by Editorial Team of Kiwilimón

Published: 03-06-2013

Preparation

30 mins

Low

Heat the oil and sauté the celery and shallot. Add the green bell pepper and cook for a few minutes. Add the chopped shrimp until they change color and then add the mushrooms. Cook for about 3-4 minutes or until they release their liquid. Remove the pan from the heat and add the chopped parsley, rice, lemon juice, mustard, soy sauce, and season with salt and pepper. Carefully hollow out the tomatoes to avoid breaking them. Fill the tomatoes with the prepared rice and garnish with parsley or olives. Arrange the tomatoes in a baking dish and bake for a few minutes.