Seafood-Stuffed TomatoesTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 5 minutes
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:67.2 kcal
Proteins:5.9 g
Fats:2.3 g
Carbohydrate:6.1 g
Fibers:1.1 g
Sugar:2.1 g
Cholesterol:25.7 mg
Sodium:64.3 mg
Calcium:35.4 mg
Energy:257 kcal
Proteins:22.6 g
Fats:8.8 g
Carbohydrate:23.5 g
Fibers:4.1 g
Sugar:8.2 g
Cholesterol:98.2 mg
Sodium:246 mg
Calcium:135.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
tomatoes
*Vegetable caviar
2
carrots
1
zucchini
1
clove of garlic
1/2
red onion
30
ml
extra virgin olive oil
*Seafood
150
ml
small shrimp
150
ml
crabmeat
150
ml
shelled mussels or clams
2
french shallots, finely chopped
1
small bunch of chives, chopped
METHOD
Preparing the baby vegetable caviar
- Peel all vegetables and finely chop in food processor to obtain a fine caviar texture
- Heat olive oil in a skillet and cook vegetables over medium heat
- Continue cooking vegetables until all water has evaporated
- Let cool and set aside
Preparing the seafood
- Sauté seafood (shrimp, crabmeat, and mussels) in a little olive oil over medium heat with shallots and chives for two minutes. Optional: add white wine to taste
- Cut in small pieces, mix with vegetable caviar, and set aside
Preparing the tomatoes
- Peel tomatoes (dip in boiling water for a few seconds to remove skin)
- Cut off tomato tops and scoop out pulp and seeds
- Stuff tomatoes with vegetable and seafood mixture
- Bake tomatoes at 180° C or 350°F. in a lightly oiled roasting pan for eight minutes, or until tomatoes are tender
Presentation
Serve stuffed tomatoes with a mesclun salad or basmati rice seasoned with saffron
