Marinated Tomatoes Stuffed With Rock Shrimp

Ingredients

• 8 tomatoes
• large Creole
• salt
• to taste
• black pepper
• to taste
• 12 cup olive oil
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 1 12 teaspoons garlic
• minced
• 1 tablespoon crab boil
• liquid
• 2 lemons
• halved
• 2 lbs rock shrimp
• medium
• 1 cup sweet corn
• 12 cup tomatoes
• diced
• 12 cup vidalia onion
• diced
• 14 cup black olives
• pitted and halved
• 1 tablespoon chervil
• chopped
• 8 sprigs chervil
• fresh

Instructions

1. Bring a pot of salted water to a boil.
2. Using a sharp knife, make a small x on the.
3. bottom of each whole tomato.
4. Place the tomatoes in the boiling water and.
5. cook for 1 minute.
6. Remove and place in ice bath to shock cold and cool.
7. completely.
8. Remove from the ice bath and peel skin off each tomato.
9. Quarter.
10. each tomato 3/4 way to the bottom.
11. Remove the seeds.
12. Place tomatoes in large.
13. glass pan.
14. Season with salt and pepper.
15. In another bowl whisk together the oil, mustard and honey.
16. Season with salt and pepper.
17. Pour the marinade over each tomato.
18. Cover and refrigerate for 6 hours.
19. Remove from fridge and pour off marinade into a bowl.
20. In sauce pan add the crab boil and lemons.
21. Bring the mixture to a boil.
22. Add the shrimp, cover and remove from heat.
23. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
24. Remove from the water and cool.
25. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade.
26. Mix well.
27. Add salt and pepper to taste.
28. Place the tomato in the center of a plate.
29. Spoon the shrimp salad in center of each tomato.
30. Garnish with sprigs of fresh chervil.