Tomates crevettes

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Cut the tops off the tomatoes and scoop out the insides, reserving the pulp.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent.

Add the shrimp to the skillet and cook until pink, about 3-4 minutes.

Mix the reserved tomato pulp with mayonnaise, lemon juice, and chopped parsley in a bowl.

Combine the shrimp mixture with the tomato mixture and season with salt and black pepper.

Stuff the hollowed tomatoes with the shrimp mixture, packing it tightly.

Sprinkle bread crumbs on top of each stuffed tomato.

Place the stuffed tomatoes in a baking dish and drizzle with olive oil.

Bake in the preheated oven for 20-25 minutes, until the tops are golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens