Marinated Tomatoes Stuffed With Rock Shrimp

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 tomatoes, large creole
• salt, to taste
• black pepper, to taste
• 1/2 cup olive oil
• 2 tablespoons dijon mustard
• 2 teaspoons honey
• 1 1/2 teaspoons garlic, minced
• 1 tablespoon crab boil, liquid
• 2 lemons, halved
• 2 lbs rock shrimp, medium
• 1 cup sweet corn
• 1/2 cup tomato, diced
• 1/2 cup vidalia onion, diced
• 1/4 cup black olives, pitted and halved
• 1 tablespoon chervil, chopped
• 8 sprigs chervil, fresh

Recipe

• 1 bring a pot of salted water to a boil. using a sharp knife, make a small x on the.
• 2 bottom of each whole tomato. place the tomatoes in the boiling water and.
• 3 cook for 1 minute. remove and place in ice bath to shock cold and cool.
• 4 completely.
• 5 remove from the ice bath and peel skin off each tomato. quarter.
• 6 each tomato 3/4 way to the bottom. remove the seeds. place tomatoes in large.
• 7 glass pan. season with salt and pepper.
• 8 in another bowl whisk together the oil, mustard and honey. season with salt and pepper. pour the marinade over each tomato. cover and refrigerate for 6 hours.
• 9 remove from fridge and pour off marinade into a bowl.
• 10 in sauce pan add the crab boil and lemons. bring the mixture to a boil. add the shrimp, cover and remove from heat. allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
• 11 remove from the water and cool. add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. mix well. add salt and pepper to taste.
• 12 place the tomato in the center of a plate. spoon the shrimp salad in center of each tomato. garnish with sprigs of fresh chervil.