Recipe: Tomatoes Stuffed with Shrimp (using rice and cheese, baked)

TOMATOES STUFFED WITH SHRIMP

3/4 lb. cooked shrimp
6 large tomatoes
1 tsp. salt
1 cup cooked rice
1 cup shredded cheese
1 egg, beaten
1 tsp. salt
Dash ground black pepper
1 Tbsp. butter, melted
1/4 cup dry bread crumbs

Cut large shrimp in half. Remove stem ends and centers from tomatoes; sprinkle with salt. Set aside.

Combine rice, cheese, egg, seasonings and shrimp. Place in tomatoes.

Combine butter and bread crumbs; sprinkle over top of tomatoes. Place in a well greased baking dish.

Bake in a moderate oven (350 degrees F) for 20 to 25 minutes or until tomatoes are tender.

Makes 6 servings
From: MrsSanta - 12-13-99