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:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

Best recipe review Nice! 5/5 Very nice indeed! Susie

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

1. Slice off the top of each tomato and remove the pulp and seeds.
2. Sprinkle the tomatoes with salt and turn upside down to drain.
3. Meanwhile, mix the remaining ingredients, except the watercress and stuff the tomatoes.
4. 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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