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Quinoa Tabouleh

Quinoa Tabouleh

Knives!

Ready for travel!

Granola!

Ask for Grandma Dave's at your local store...In the bulk department.

Granola!

Granola!

Freash baked...

@ your local store in the " Bulk department" ask for Grandma Dave's.

The Granola that cares.

Behind the scenes!

Behind the scenes!

Getting ready for the perfrcy spring roll pic with Bro Anthony.

Grilled Salmon and too many vegetables

Grilled Salmon and too many vegetables

Love the blessings this summer!

Fresh herbs!

Fresh herbs!

Lots of fresh summer herbs!

Chicken with potato brunoise crust!

Chicken with potato brunoise crust!

Chicken Shivago

Forbidden Rice and Seafood app

Forbidden Rice and Seafood app

Grilled Seafood with Forbidden ring mold!

Shrimp stuffed Tomatoes!

 

Shrimp Stuffed Tomatoes

 

Yield: 6 Servings

Prep time: 30 min

 

 

6 Large ripe tomatoes

2T Olive oil

18 Prawns (U-15’s) peeled, de-veined and diced

1 Shallot minced

1T Garlic finely chopped

2 oz brandy

1 European cucumber peeled, seeded and small diced

6 ounces Lemonagrette

1T Tarragon chopped

2T Parsley chopped

2T Chives chopped

Salt and Pepper to taste

 

 

 

 

Method:

 

Drop tomatoes into salted boiling water one at a time for ten seconds each.

Peel and cut tomatoes in half. Remove middle with a teaspoon or Parisian scoop.

Heat olive oil to smoke and shimmer.

Sautee shrimp in olive oil with shallots and garlic until opaque.

Flambee with brandy and let cool.

Mix in other ingredients, fill tomatoes and serve.