These tomatoes are stuffed with a mixture of rice with mushrooms, shrimp, peppers and parsley with a soy sauce, dijon and lemon. They can be served on a sheet of French lettuce and are ideal for an entry.
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Ingredients8 portions
Preparation
Heat the oil and add celery and echalot. Add the green pepper and leave a few minutes. Add the chopped shrimp to change color and then add the mushrooms. Let cook for 3-4 minutes or until they release their liquid.
Remove the pan from the heat and add the chopped parsley, the rice, the lemon juice, the mustard, the soy sauce and season with salt and pepper.
Carefully empty the tomatoes to prevent them from breaking.
Fill the tomatoes with the prepared rice and decorate with parsley or olives.
Arrange the tomatoes in a refractory and bake for a few minutes.
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