Tomatoes stuffed with cottage cheese and peas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Small curd cottage cheese |
| ½ | teaspoon | Dried dill weed |
| ½ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Seasoned pepper |
| 4 | Green onions -- thinly | |
| Sliced | ||
| 1 | cup | Frozen peas -- thawed |
| ¼ | pounds | Shrimp, cooked -- peeled |
| 6 | mediums | Tomatoes |
| Salt | ||
| Watercress sprigs | ||
Directions
1. Mix cottage cheese, dill, mustard, and pepper until well combined. Fold in onion, peas, and shrimp. If prepared ahead, cover and refrigerate.
2. To serve, core tomatoes (peel first, if you wish). Separate each into 6 wedges, cutting almost to, but not through, the bottom. Spread sections slightly. Salt cut surfaces lightly.
3. Divide cottage cheese mixture evenly among the 6 tomatoes, filling them.
Garnish with watercress.
Recipe By : the California Culinary Academy File
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