Tomate Crevette (Shrimp-Stuffed Tomatoes)

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Ingrediënten

De bereidingswijze

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1. 1

   Gently wash and dry the tomatoes.

   Ongeveer 1 min

2. 2

   Carefully slice off the top quarter of each tomato.

   Ongeveer 1 min

3. 3

   Using a small spoon, scoop out the pulp and seeds from the tomatoes, leaving a sturdy shell.

   Ongeveer 5 min

   Tip van de kok: Be careful not to pierce the tomato walls.

4. 4

   Invert the hollowed tomatoes onto a paper towel and let them drain for at least 15 minutes to remove excess moisture.

   Ongeveer 15 min

   Tip van de kok: This step prevents the shrimp salad from becoming watery.

5. 5

   While the tomatoes drain, prepare the shrimp filling.

6. 6

   In a medium bowl, combine the shrimp, mayonnaise, lemon juice, chive, parsley, black pepper, and salt.

   Ongeveer 3 min

7. 7

   Mix all ingredients thoroughly until the shrimp are evenly coated.

   Ongeveer 1 min

8. 8

   Taste the shrimp mixture and adjust seasoning if necessary.

   Ongeveer 1 min

9. 9

   Evenly spoon the shrimp salad into each hollowed-out tomato.

   Ongeveer 3 min

   Tip van de kok: You can overfill them slightly for a generous presentation.

10. 10

    Place the stuffed tomatoes on a platter, optionally on a bed of lettuce leaf.

    Ongeveer 1 min

11. 11

    Refrigerate the Tomate Crevette for at least 30 minutes before serving to allow the flavors to meld and to chill them completely.

    Ongeveer 30 min

    Tip van de kok: Chilling improves the texture and taste.