1 abalone shell (3 kg)
3 tablespoons olive oil
2 medium onions (200 g) finely chopped
4 cloves garlic, minced
1 cup tomato puree (250 g)
1 kg small shrimp, cleaned
2 1/2 tablespoons cornstarch
1/4 cup milk (60 ml)
1/2 teaspoon salt
1 cup heavy cream cheese (250 g)
1 tablespoon chopped parsley
1 abalone shell (3 kg)
3 tablespoons olive oil
2 medium onions (200 g) finely chopped
4 cloves garlic, minced
1 cup tomato puree (250 g)
1 kg small shrimp, cleaned
2 1/2 tablespoons cornstarch
1/4 cup milk (60 ml)
1/2 teaspoon salt
1 cup heavy cream cheese (250 g)
1 tablespoon chopped parsley
Cut a top off the abalone shell and reserve it
Remove and discard seeds
Line a microwave-safe plate with paper towel and place the abalone shell with the cavity facing down
Cook in high power for about 20 minutes or until the abalone is tender. Reserve
In a medium-sized bowl, combine oil, onion, and garlic and bake in high power for about 10 minutes or until the onion starts to brown
Add tomato puree, shrimp, cornstarch dissolved in milk, and salt
Cover with a lid and cook on high power, stirring occasionally, for about 6 minutes or until the shrimp is opaque and the sauce is slightly thickened
Add heavy cream cheese and mix until melted
Stuff the abalone shell with the shrimp mixture and place the reserved top back on
Bake in medium power for about 7 minutes over a microwave-safe plate lined with paper towel
Transfer to a decorative plate, sprinkle with parsley, and serve immediately
371 calories per serving
