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Lorenza

Lorenza Avila
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Recipe of Tomatoes Filled with Shrimp
Recipe

Tomatoes Filled with Shrimp

30 mins
Low
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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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Ingredients

8 portions
  • 8 beefsteak tomatoes, mature and hard
  • 1/4 cups oil
  • 1/4 kilos shrimp, peeled and deveined
  • 1 branch celery
  • 100 grams mushroom, chopped
  • 1/3 cups green bell pepper, chopped
  • 2 shallots
  • 2 tablespoons parsley, chopped
  • 1 1/2 cups rice, Cooked
  • 1 lemon, get the juice
  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • salt
  • black pepper

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.

PRESENTATION

Serve on French lettuce leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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