Tomates Crevette

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Slice the tops off the tomatoes. Use a small spoon to carefully scoop out the pulp and seeds, leaving the hollow tomato shells intact.

   Ca. 8 min.

   Kokkens note: Save the tomato pulp to add flavor to soups or sauces.

2. 2

   Lightly sprinkle the inside of the tomato shells with salt and place them upside down on a wire rack or paper towel-lined plate to drain for at least 15 minutes.

   Ca. 15 min.

   Kokkens note: This step prevents the final dish from becoming watery.

3. 3

   In a medium bowl, combine the cooked shrimp, mayonnaise, lemon juice, and the portion of parsley for the filling.

   Ca. 3 min.

4. 4

   Season the shrimp mixture with black pepper and additional salt to taste, then mix gently until just combined.

   Ca. 2 min.

   Kokkens note: Be careful not to overmix, which can make the shrimp mushy.

5. 5

   Pat the inside of the drained tomato shells dry with a paper towel. Spoon the shrimp filling evenly into each tomato.

   Ca. 5 min.

6. 6

   Garnish the filled tomatoes with the remaining parsley for garnish. Serve immediately on lettuce leaves with lemon wedges, if desired.

   Ca. 2 min.