Description
Very original and easy to prepare dish of tomato, rice and shrimp. For the Christmas table or just for those who are on a diet. The recipe for this dish was posted on the website in 2009 by user Dima called "Hot appetizer of tomatoes and shrimp" and is illustrated with me in the framework of "Coloring".
Ingredients
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Tomato
8 piece
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Shrimp
400 g
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Figure
100 g
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Chicken egg
1 piece
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Bread crumbs
2 Tbsp
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Olive oil
2 Tbsp
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Parmesan
2 Tbsp
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Parsley
1 Tbsp
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Ginger
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Salt
Cooking
If shrimp is frozen, defrost them in cold water. I took the already peeled shrimp. To wash, drop into boiling salted water and cook for 3-4 minutes after boiling.
Can take any pic. I took this mix: canadian wild French black and Indian basmati.
Cooking the rice.
To the rice add the chopped shrimp...
... breadcrumbs, lightly beaten egg, parsley and ground ginger (a little bit on the tip of a knife). Salt.
Rinse sturdy tomatoes (must be ripe enough), cut the cap and take out the pulp with seeds. Stuff the prepared stuffing, drizzle with oil and sprinkle the top with grated Parmesan cheese. Put tightly in an oven form and bake for about 20 minutes (it all depends on the tomatoes) at a temperature of 180°C.
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