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
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.