|
6 large ripe tomatoes
1 lb. of shrimp-shelled, cleaned, and chopped
1 tsp. parsley-minced
2 Tbls.capers
1 tsp. dijon mustard
mayonnaise
Slice the tops off the tomatoes, and remove the seeds, and some of the pulp, but not too much. Sprinkle salt into the tomatoes, and place them upside down on a platter. Mix together the shrimp, parsley, capers, and mustard. Add mayonnaise a little at a time until it is to your liking. Stuff each tomato with this mixture, and chill.
|