Shrimp Stuffed Tomatoes

Submitted by Chef #570804 Halifax Liz

"This is from the Everyday Gourmet by Willie Fitzpatrick - love her recipes. Makes a substantial opener to a nice dinner. If you can't find cilantro you can substitute fresh basil."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 6

ingredients

• 1⁄4 cup olive oil
• 1 lime, juice of
• 1⁄4 cup fresh cilantro, chopped
• 1⁄4 teaspoon black pepper
• 1⁄2 cup finely chopped green pepper
• 1⁄4 cup finely chopped green onion
• 30 large shrimp, cooked
• 6 large ripe but firm, tomatoes

directions

1. Combine oil, lime juice, cilantro and pepper and mix well.
2. Add green pepper and green onion and mix.
3. Add shrimp and stir gently. Set aside.
4. Cut tomatoes across 3 times (crossing in the middle as if into 6 wedges).
5. but do not cut all the way thru the bottom.
6. Each tomato should still be in 1 piece, with the wedges slightly separated, but still joined at the bottom.
7. Place shrimp between each wedge in each tomato.
8. Spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato.
9. (These can be made ahead; covered and refrigerated until about 1 hours before serving). Spoon dressing back over stuffed tomatoes.
10. To serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.