Stuffed Tomatoes

Состав / Ингредиенты:

• Tomatoes 8 Pieces
• Lemon (juice) 2 Pieces
• Salt, pepper (to taste) 1 Piece
• Feta cheese and olives (for Greek tomatoes) 200 Grams
• Cucumber and bell pepper (for Greek tomatoes) 2 Pieces
• Garlic (for Greek tomatoes) 4 Cloves
• Olive oil (for Greek tomatoes) 4 Tbsp
• Apple (for shrimp tomatoes) 3 Pieces
• Celery stalks (for shrimp tomatoes) 3 Pieces
• Shrimp (for shrimp tomatoes) 200 Grams
• Chopped walnuts (for shrimp tomatoes) 2 Tbsp
• Mayonnaise (for shrimp tomatoes) 2 Tbsp
• Cream 33% (for shrimp tomatoes) 2 Tbsp

	Thoroughly wash and dry the tomatoes. Cut off a bit of the flesh from the bottom of the fruits.
	Carefully cut off the top of the tomatoes. Using a teaspoon, gently scoop out the flesh without damaging the walls. Set the flesh aside.
	Sprinkle the inside of the tomatoes with a little salt to draw out excess moisture. Place the tomatoes cut side down on a paper towel and let sit for 20 minutes.
	Prepare the filling with shrimp. Peel the apples, remove the core, and cut them into small cubes. Drizzle with lemon juice. Wash and chop the celery in the same way as the apples. Chop the walnuts. Boil the shrimp in salted water for 4 minutes. Once cooled, shell the shrimp. In a deep bowl, mix the apples, celery, walnuts, and shrimp. Season with mayonnaise and cream, salt, and pepper to taste.
	Prepare the Greek filling. Peel the cucumbers and chop them finely. Wash the peppers, remove the seeds, and cut into small cubes. Slice the olives into rings. Peel and crush the garlic. Cut the feta into cubes. Squeeze juice from the remaining lemon, mix with olive oil, garlic, salt, and pepper. Combine cucumbers, peppers, and olives. Add the feta and pour in the dressing, mixing gently.
	Stuff the prepared tomatoes with the fillings and place them in the fridge for 1 hour.