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