Stuffed tomato with shrimp and chorizo

[Nishla]

Stuffed tomato with shrimp and chorizo

Serves 6 as Appetizer.

This is a really easy appetizer we made for a dinner party. It's based upon flavors you might see in spanish dishes, and VERY garlicky. You can adjust the amount of garlic depending on how many strangers you plan on talking to afterwards.

• 3 medium sized tomatoes
  
• 1/2 head of garlic, minced
  
• 1 T butter
  
• 1 T olive oil
  
• 1/4 c bread crumbs
  
• 1 small chorizo link, cut in 1/4 inch cubes
  
• 1/3 lb raw shrimp, peeled and roughly chopped
  
• 1 egg
  

Preheat oven to 350F

Cut each tomato in half and carefully remove the seeds, juice and inner membranes into a bowl.

Saute the garilc and bread crumbs in the butter and olive oil for 1-2 minutes over medium heat. The garlic should be just cooked, and the bread crumbs lightly toasted

Add the chorizo and tomato innards, and cook 2-3 minutes, or until the tomato juice is mostly evaporated. Salt to taste, if necessary.

Combine the chorizo, garlic, tomato and breadcrumb mixture with the raw shrimp and the egg (lightly beaten).

Stuff each tomato half--the stuffing can be mounded fairly high.

Make a small ring out of aluminum foil for each tomato half. This keeps the tomatoes from tipping over, and prevents the bottom from burning.

Bake 25-30 minutes, until tomatoes and shrimp are cooked. If the top is not browned before the filling is cooked, raise the oven temperature to 450F for 3-4 minute, or use a broiler.

Finally, top with a few drops of good olive oil, and serve hot.

Keywords: Appetizer, Seafood, Easy

( RG1814 )