Recipe: Stuffed Vine-Ripe Tomatoes (using shrimp and avocado) (blender)

STUFFED VINE-RIPE TOMATOES

6 vine-ripe tomatoes (3 ounces each)
2 cloves garlic
10 sprigs Italian parsley
3 large fresh sage leaves, finely chopped
1 tablespoon rice vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces medium shrimp, chopped
1/2 cup diced Vidalia onion
1/2 cup diced avocado
2/3 cup romaine lettuce, chopped

Slice the top third of the tomatoes, keeping the tops. Remove seeds and ribs, placing them in a blender with the garlic, 5 sprigs of Italian parsley, sage, rice vinegar, salt, and pepper, Puree until smooth.

Place the puree in a small pot on the stove on medium-high heat. When the tomato puree begins to bubble, add the chopped shrimp, and stir thoroughly to coat all of the shrimp. Reduce to medium heat and cook for 3 minutes.

Take the pot off the heat and let cool. While the pot is cooling, add the diced onions. Once completely cooled, add the avocado and lettuce to the pot and mix thoroughly. Spoon the mixture into the hollowed-out tomatoes.

TO SERVE:
Place the tomatoes on a salad plate, with the tomato lids leaning up against the tomatoes. To make the tomatoes stand upright, shave off a little at the bottom, creating a flat bottom.

Makes 6 servings
Source: The Family Style Soul Food Diabetes Cookbook by Roniece Weaver