Roast tomatoes stuffed with shrimp

Name: Roast tomatoes stuffed with shrimp
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: Salt and freshly ground black pepper; 4 firm but ripe tomatoes (about 6 ounces each); ¾ pound fresh or frozen (thawed) shrimp, peeled (and deveined if you like); Salt and freshly ground black pepper; 1 teaspoon minced rosemary; ¾ pound fresh or frozen (thawed) shrimp, peeled (and deveined if you like); 1 tablespoon Mayonnaise, or use prepared mayonnaise; 1 tablespoon Mayonnaise, or use prepared mayonnaise; 2 tablespoons extra-virgin olive oil; ⅛ teaspoon cayenne pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Served hot or cold, as an impressive first course or a simple lunch dish, these are really quite magnificent. You need not use expensive large shrimp, because they will be chopped up. Substitute scallops, squid, or crabmeat for the shrimp if you like, and serve with bread and a green salad.

Ingredients

4 firm but ripe tomatoes (about 6 ounces each)
Salt and freshly ground black pepper
¾

Starter
Lunch
Fish course
Pescatarian
Gluten-free
Summer
Winter

Method

Preheat the oven to 450°F. Cut a ¼-inch slice from the smooth end of each tomato (reserve these slices) and use a spoon to scoop out all of the insides, leaving a wall about ¼ inch<