Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
754
Calories
40g
Protein
14g
Fat
116g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 medium sized tomatoes
- ½ teaspoon minced parsley
- 1 can shrimp halved
- ½ teaspoon salt
- ½ teaspoon minced onion
- 2 tablespoons butter
- 2 slices bread crumbed
- a few grains of paprika
- ½ teaspoon green pepper minced
Directions
1
Preheat oven to 350°F.
2
Cut off the tops of the tomatoes and scoop outthe centers.
3
Combine tomato pulp, parsley, salt and onion and mix well.
4
In a small skillet melt the butter and fry shrimp for a few minutes.
5
Add tomato mixture then fill tomatoes with this mixture.
6
Melt a small amount of butter and stir in bread crumbs.
7
Dot tops of tomatoes with breadcrumbs and bake for 20 minutes.
8
Category:Cathy's Recipes
9
Category:Shrimp Recipes
10
Category:Tomato Recipes
Recipe sourced from
fandom