Mom's stuffed tomatoes

Yield: 6 servings

Measure Ingredient
12 eaches Med. Creole Tomatoes
1 pounds Peeled Shrimp (chopped)
1 each Stalk of Chopped Celery
1 each Large Onion, chopped
3 eaches Med. Green Onions, chopped
1 tablespoon Parsley
1 each Clove of garlic, chopped
1 teaspoon Italian Seasoning
½ teaspoon Oregano
\N \N Bread Crumbs
2 tablespoons Romano Cheese
\N \N Salt and pepper to taste
\N \N Small amount of oil
\N \N Butter

: Cut stem end of tomato off. Remove pulp and juice and set aside. Lightly salt inside.

: Place a small amount of oil in a large skillet; add onions, celery, and green onion and fry till tender. Add garlic, parsley, Italian seasoning, and oregano. : Chop tomato pulp into small pieces. Add pulp and juice to seasoning and fry for about 5 minutes. Add chopped shrimp and fry till shrimp are done (until they are pink). Add bread crumbs (enough to make stuffing slightly thick). Add romano cheese and salt and pepper; stir well. Stuff the tomatoes. Top with bread crumbs and add a small pat of butter on each.

: Place in a baking pan with enough water to cover bottom of pan to keep from burning. Bake about 45 minutes at 325 degrees.

Submitted By CLAUDE DARBY On 11-16-94

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