Tomatoes stuffed with rice and shrimp
Preparation. Tomatoes stuffed with rice and shrimp
• tomatoes (large) – 4 PCs.;
• tiger prawns or king (raw) – 100-150 g (net weight, without shells);
• basmati rice – 100 g;
• Bulgarian pepper – 0,5 PCs;
• onion – 1 small piece;
• garlic – 2-3 cloves;
• mint – 2-3 sprigs;
• dill – 2-3 sprigs;
• olive oil or sunflower oil;
• sugar – a third of a teaspoon (or to taste);
• freshly ground pepper.
Rinse the rice under running water and boil until cooked. Once the rice is ready strain it through a colander, let excess water drain and pour into a bowl. Rinse peppers and remove seeds and membranes. Cut into small dice. Onions and garlic peel and finely chop. Mint leaves and dill also finely chop. Tomatoes to wash and dry. Cut each tomato from the cover, and remove the pulp. This can be done using a small knife and a teaspoon. Don’t throw away the pulp and finely chop. Next, prepare zazharku of vegetables. In a pan, saute the onion, pepper and tomato flesh. Season with salt and sugar to taste. Cook the vegetables for 7 minutes. Ready zazharku add to the rice. Pre-defrost shrimp in the refrigerator. It is better to take raw tiger or king prawns. Rinse the shrimp with water. Remove the head of the shrimp, remove the shell without damaging the fillet, make the back cut and remove the dark intestinal vein. Shrimp marinade: salt and pepper, and add a little sugar, a pinch will be just right. In olive oil sauté the shrimp on each side for 1 minute, until it becomes pink. Next to the shrimp, add chopped garlic and herbs and sauté for half a minute. Put shrimp in a separate container and allow to cool. Coarsely chop shrimp and mix with rice and vegetables. Adjust spices to desired taste. Cover a baking sheet with parchment. Stuff the tomatoes and set on a baking sheet. Pre-heat the oven to 180 degrees and bake the tomatoes until soft, about 30 minutes.