Tomates recheados
From Portugal, this is a recipe for tomatoes stuffed with prawns and cream cheese.
| Tomates recheados | |
|---|---|
 |
| Tomates recheados (unpeeled and garnished with basil) | |
| Servings: | Serves 4 |
| Calories per serving: | 763 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
|
Best recipe reviewNice! 5/5 Very nice indeed! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 8 large tomatoes, skinned
- Salt and pepper
- 115 g cream cheese
- 340 g peeled prawns
- 2 tablespoons chives, snipped
- 55 ml double cream
- Garlic to taste, crushed
- Watercress, to garnish
Method
- Slice off the top of each tomato and remove the pulp and seeds.
- Sprinkle the tomatoes with salt and turn upside down to drain.
- Meanwhile, mix the remaining ingredients, except the watercress and stuff the tomatoes.
- Put on the tomato tops and serve with the watercress and some vinaigrette.
Chef's notes
You can leave the tomato skins on if you wish, in which case, brush the tomatoes on the outside with olive oil.
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