For one and one-half cups of shrimps, broken into small pieces, prepare six medium sized tomatoes by cutting in halves, removing the pulp, and inverting on a sieve to drain.
Melt in saucepan two tablespoonfuls of butter, and cook in this, slowly, two slices of onion until slightly browned, then remove onion and add the tomato pulp.
Cook this for fifteen minutes, and add a cup of stale bread crumbs and cream to make a soft paste, about one-fourth a cup.
When well blended, add the shrimps, also high seasoning of salt and paprika, place in tomatoes, cover with buttered crumbs, and bake quickly until browned.
Serve in lettuce leaves or on rounds of bread, either toasted or fried.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.