- 4 LARGE TOMATOES
- 4 EGGS
- 100 GRAM SHRIMPS
- BUNCH OF CHIVES, chopped
- 4 TBSP MILK
- 20 LARGE PRAWNS, uncooked and
- 150 GRAM BACON, sliced
- 4 TBSP OLIVE OIL
- HANDFUL PARSLEY, chopped
- 1 CLOVE GARLIC, mashed
- JUICE FROM 1/2 LEMON
Cut a small slice off the bottom of
the tomatoes so they can stand. Cut the top off and take the insides
out with a spoon. Stir the milk and the eggs together and add pepper
and salt to taste; make scrambled eggs. Add the chives and the prawns
and stuff the tomatoes with this mixture.
See also recipes for stuffed tomatoes
from other countries: French,
Egyptian stuffed tomatoes.
Roll the prawns in
bacon and fry them 2 minutes on each side in 2 tablespoons olive oil.
Mix the remaining olive oil with the lemon juice, parsley, garlic and
salt and pepper to taste and drizzle this over the prawns. Decorate
with a slice of lemon.
Nice to serve as tapas together with some olives and cubed