Stuffed tomatoes #2

6 Servings

Ingredients

QuantityIngredient
6Firm large tomatoes
2tablespoonsOil
1mediumOnion; chopped
½cupCelery; chopped
¼cupGreen pepper; chopped
1Clove garlic; chopped
1can(5-oz) shrimp (up to)
8slicesStale French bread
½cupButtered bread crumbs
Parsley
Salt & pepper to taste

Directions

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, .