Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: 4
Ingredients: 1/2 pound of shelled and cleaned shrimp; 3 ounces of butter or margarine; 1 small onion, finely chopped; 1 stalk of celery or leek, finely chopped; 1 sprig of rosemary; Paprika to taste; 4 firm tomatoes; 1 cup of breadcrumbs; 4 tablespoons of heavy cream

1
1/2 pound of shelled and cleaned shrimp
2
3 ounces of butter or margarine
3
1 small onion, finely chopped
4
1 stalk of celery or leek, finely chopped
5
1 sprig of rosemary
6
Paprika to taste
7
4 firm tomatoes
8
1 cup of breadcrumbs
9
4 tablespoons of heavy cream

Ingredients

1
1/2 pound of shelled and cleaned shrimp
2
3 ounces of butter or margarine
3
1 small onion, finely chopped
4
1 stalk of celery or leek, finely chopped
5
1 sprig of rosemary
6
Paprika to taste
7
4 firm tomatoes
8
1 cup of breadcrumbs
9
4 tablespoons of heavy cream

Directions

1
Wash the tomatoes
2
Cut a slice off one side of each tomato
3
Remove the pulp from the tomatoes
4
Reserve the pulp
5
Melt 3 ounces of butter or margarine in a pan over medium heat
6
Add the onion, cook for 3 minutes or until lightly browned; add the celery or leek, the pulp of the tomatoes, and salt
7
Cover and simmer slowly for about 15 minutes; add the heavy cream and breadcrumbs to obtain a thick sauce
8
Mix well
9
Add the shrimp, cut in half lengthwise
10
Simmer slowly for an additional 5 minutes
11
Arrange the prepared tomatoes on a flat baking dish
12
Fill with the shrimp mixture
13
Sprinkle with a little bit of breadcrumbs and top each tomato with 1 tablespoon of butter or margarine
14
Sprinkle with paprika
15
Serve hot, warm, or at room temperature
16
Serve 4 portions.