| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Vegetable |
6 |
Servings |
INGREDIENTS
| 6 |
|
Firm large tomatoes |
| 2 |
tb |
Oil |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Celery; chopped |
| 1/4 |
c |
Green pepper; chopped |
| 1 |
|
Clove garlic; chopped |
| 1 |
cn |
(5-oz) shrimp (up to) |
| 8 |
sl |
Stale French bread |
| 1/2 |
c |
Buttered bread crumbs |
|
|
Parsley |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Wash tomatoes. Remove a thin slice from stem end and carefully scoop out
pulp. Saut. the tomato pulp, onion, celery, garlic and green pepper in oil
until transparent. Add shrimp and mix well with seasoning. Dampen bread
with a little warm water, enough to crumble well; add to the mixture and
cook,until well blended. Salt and pepper to taste. Add parsley and fill
tomato cup with the stuffing. Cover with bread crumbs; bake in a moderate
oven in a greased baking dish for 30 minutes. Serves 6.
Fresh shrimp or oysters may be substituted for canned shrimp.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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