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Marinated Tomatoes Stuffed With A Shrimp Salad
8
Large Creole or Beefsteak tomatoes; cored
Salt
Freshly ground black pepper
1
2
2
1
1
2
2
1
1
1
1
1
8
2
/2 Cup Olive oil
Tablespoon Dijon mustard
Teaspoon Honey
−1/2 Teaspoon Minced garlic
Tablespoon Liquid crab boil
Lemons; halved
Pound Medium shrimp; peeled and deveined
Ear sweet corn; blanched and kernels removed
/2 Cup Small diced tomatoes
/2 Cup Small diced Vidalia onions
/4 Cup Black olives; pitted and halved
Tablespoon Finely chopped fresh chervil leaves
Sprigs fresh chervil
2 1/2 Fat; 1 Other Carbohydrates
Bring a pot of salted water to a boil. Using a sharp knife, make a small X
on the bottom of each whole tomato. Place the tomatoes in the boiling water
and cook for 1 minute. Remove and place in a bowl of ice water. Cool the
tomatoes completely. Remove from the water and peel the skin off each
tomato. Quarter each tomato 3/4 of the way to the bottom. Remove the seeds.
Place the tomatoes in a large glass pan. Season the tomatoes with salt and
pepper. In a small mixing bowl whisk together the oil, mustard and honey.
Season with salt and pepper. Pour the marinade over each tomato. Cover with
plastic wrap and refrigerate for at least 6 hours. Remove from the
refrigerator and pour off the marinade into a medium size bowl.
In a saucepan, add the crab boil and lemons. Bring the mixture to a boil.
Add the shrimp. Cover and remove from the heat. Allow the shrimp to sit in
the water for 8 minutes or until the shrimp turn pink and tails curl
completely. Remove from the water and cool completely. Add the shrimp, corn,
diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade.
Mix well. Season with salt and pepper. Place the tomato in the center of
each serving plate. Spoon the shrimp salad in the center of each tomato.
Garnish with sprigs of fresh chervil.
Yield: 8 servings
Marinated Tomatoes Stuffed With A Shrimp Salad
398
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