A recipe i enjoyed from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier 1997
Ingredients
- 4 large tomatoes
- 1 large bunch lambs lettuce
- 8 oz peeled brown shrimps
- 1 tbsp fresh chives chopped
- 4 fl oz mayonnaisse
- 4 tbsps vinaigrette dressing
Servings:
Instructions
- Bring a saucepan of water to the noil then using a sharp knife mark a cross on the base of each tomato. Blanch in boiling water for 10 seconds. Remove from the water and refresh under cold running water.
- Peel the tomatoes then slice off their tops and scoop out the seeds and pulp.
- Mix the shrimps with the chives and pack about half of them into the tomatoes. Put the tomatoes on two serving plates and top with the mayonaisse.
- Toss the lambs lettuce in vinaigrette and arrange around the tomatoes, with the remaining shrimps.
Share this Recipe
Powered byWP Ultimate Recipe