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Tomato Filled with North Sea Shrimp
Classic appetizer with fresh shrimp salad
A true classic: shrimp-stuffed tomato. Ripe tomatoes filled with a creamy shrimp salad, served on a fresh lettuce leaf. This dish is simple, elegant, and delicious as an appetizer for a festive dinner, lunch, or brunch. The North Sea shrimp provide a salty refinement, and the mayonnaise and shallot beautifully round out the flavor.
Ingredients
(for 2 stuffed tomatoes)
150 grams peeled North Sea shrimp
2 ripe tomatoes
25 grams fresh curly parsley
25 grams finely chopped shallot
50 grams mayonnaise
2 lettuce leaves
Pepper, salt, and a pinch of chili pepper to taste
Description
- Cut out the stem end from the tomatoes and make a cross incision at the bottom of the skin.
- Immerse the tomatoes one by one in boiling water for 10 minutes.
- Remove them, shock them in cold water, and carefully peel off the skin.
- Cut off the top (cap) of the tomatoes and scoop out the seeds.
- Lightly sprinkle the inside with salt.
- Place the tomatoes upside down in a colander and let them drain for 15 minutes.
- Finely chop the shallot and parsley.
- Mix with the mayonnaise and shrimp (set aside a few shrimp for garnish)
- Season with pepper, salt, and a pinch of chili pepper.
- Place a lettuce leaf on each plate.
- Place a drained tomato on top and fill it with the shrimp salad.
- Place the tomato cap loosely on top.
- Garnish with the reserved shrimp and some extra finely chopped parsley for color and flavor.
- Serve immediately for a fresh and classic delight.
Enjoy your meal!
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