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KIMBERLYM
Stuffed tomatoes with shrimps
Stuffed tomatoes with shrimps, crème fraîche, parsley and horseradish.
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Ingredients
Directions
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Cut the cap from the to and hollow them out with a teaspoon.
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Sprinkle the inside with a little salt and let them drain upside down on a piece of kitchen paper.
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Use a sharp knife to slice a very thin slice from the bottom of the to. That way they stay better.
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Slice the parsley. Mix the shrimp with the crème fraîche, parsley and horseradish. Season with (freshly ground) salt and pepper.
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Fill the to with the shrimp mixture.
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Nutrition
10Calories
Sodium40% DV955mg
Fat46% DV30g
Protein2% DV1g
Carbs0% DV1g
Fiber16% DV4g
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