Gulf Coast Bands Music Forum  
GCB Home Photo Gallery Links GCB Myspace
Go Back   Gulf Coast Bands Music Forum > Southern Recipes Forum > Recipes and More > Appetizers

Notices

Appetizers Perfect for a party or a start of a meal.


Reply
  #1 (permalink)  
Old 09-05-2008, 07:24 AM
Marc's Avatar
Administrator
GCB Senior Citizen
 
Join Date: Dec 2004
Location: Colorado Springs, CO
Age: 38
Posts: 4,004
Rep Power: 164
Marc can sit with Marc and buy him a drinkMarc can sit with Marc and buy him a drinkMarc can sit with Marc and buy him a drink
Seafood-Stuffed Tomatoes

4 medium tomatoes

Salt

pound small shrimp

pound (1 packed cup) crabmeat

3 tablespoons unsalted butter, divide use

cup minced yellow onion (about half a medium onion)

2 large (or 3 medium) cloves garlic, lightly crushed, peeled and minced

1 rounded tablespoon chopped fresh flat-leaf parsley

1 rounded tablespoon chopped fresh basil

1 cup coarsely crushed cracker crumbs

Freshly ground black pepper

Ground cayenne pepper

Freshly grated nutmeg

cup fine cracker crumbs

1. Cut inch from the stem end of the tomatoes, scoop out and discard the seeds. Carefully scoop out the inner pulp with a sharp spoon or melon baller, leaving the outer walls of each tomato intact. Roughly chop the pulp and set it aside. Lightly salt the shells and invert them over a colander to drain.

2. Bring 2 quarts of water to a boil and add a large pinch of salt and the shrimp. Cover for 2 minutes, then immediately drain the shrimp. (If the water returns to a boil before the 2 minutes is up, drain the pot immediately.) Rinse shrimp under cold water and peel. If shrimp are not small, chop them into 2 or 3 pieces each. Pick over the crabmeat for bits of shell.

3. Heat 2 tablespoons of the butter and all of the onion in a saute pan over medium heat and saute, tossing until it is translucent, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add reserved tomato pulp and cook until it begins to break down and its juices begin to thicken, about 4 minutes. Add parsley and basil and the 1 cup coarse crumbs and toss well. Remove pan from heat. Add crab and shrimp and toss until evenly mixed. Season well with salt, pepper, cayenne and nutmeg.

4. Position rack in center of oven. Heat oven to 375 degrees. Butter a 9-inch square casserole. Gently wipe insides of tomatoes with a paper towel and place, open side up, in casserole. Divide the seafood mixture among the tomatoes.

5. Wipe out the pan in which the onion and tomato were cooked. Add remaining 1 tablespoon butter and melt over low heat. Add the fine crumbs and toss until evenly mixed. Sprinkle the fine crumbs over the tops of the tomatoes. Carefully pour boiling water around the tomatoes until the water comes not quite halfway up the sides. Bake until the shells are barely cooked and the filling is heated through, about 20 minutes.

Makes 4 servings.
__________________
GCB Myspace
Digg this Post!Add Post to del.icio.usBookmark Post in Technorati
Reply With Quote

Reply

Bookmarks

Tags
tomato

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



Similar Threads
Thread Thread Starter Forum Replies Last Post
Fried Green Tomatoes With Crawfish Marc Appetizers 0 03-03-2009 09:16 AM
101 Burgers Marc What are you cooking today? 1 08-19-2008 12:42 PM
Shrimp Stuffed Tomatoes Marc Side Dishes 0 08-05-2008 11:33 AM
20 tasty ideas for tomatoes Marc What are you cooking today? 1 08-05-2008 11:22 AM
Spinach-stuffed Tomatoes Marc Appetizers 0 07-22-2008 12:11 PM


All times are GMT -5. The time now is 04:23 PM.


Sponsors





Powered by: vBulletin Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0
Copyright GulfCoastBands.Com 2004-2008

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47