Mom's stuffed tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | eaches | Med. Creole Tomatoes |
| 1 | pounds | Peeled Shrimp (chopped) |
| 1 | each | Stalk of Chopped Celery |
| 1 | each | Large Onion, chopped |
| 3 | eaches | Med. Green Onions, chopped |
| 1 | tablespoon | Parsley |
| 1 | each | Clove of garlic, chopped |
| 1 | teaspoon | Italian Seasoning |
| ½ | teaspoon | Oregano |
| Bread Crumbs | ||
| 2 | tablespoons | Romano Cheese |
| Salt and pepper to taste | ||
| Small amount of oil | ||
| Butter | ||
Directions
: Cut stem end of tomato off. Remove pulp and juice and set aside. Lightly salt inside.
: Place a small amount of oil in a large skillet; add onions, celery, and green onion and fry till tender. Add garlic, parsley, Italian seasoning, and oregano. : Chop tomato pulp into small pieces. Add pulp and juice to seasoning and fry for about 5 minutes. Add chopped shrimp and fry till shrimp are done (until they are pink). Add bread crumbs (enough to make stuffing slightly thick). Add romano cheese and salt and pepper; stir well. Stuff the tomatoes. Top with bread crumbs and add a small pat of butter on each.
: Place in a baking pan with enough water to cover bottom of pan to keep from burning. Bake about 45 minutes at 325 degrees.
Submitted By CLAUDE DARBY On 11-16-94
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