Stuffed tomatoes is a versatile recipe you can serve both as an appetizer or as main course.
Stuffed tomatoes is a light and refreshing summer dish you can easily prepare. Try them with steamed rice, shrimps, lime and avocado: a healthy and delicious combination!
The aromatic rice is cooked at low temperatures with a bamboo steamer to maintain all nutritional properties and flavours. Besides, the bamboo steamer is an entirely natural product and allows cooking without added fat. See the recipe Savoy cabbage rolls with rice and ham to learn how to use and clean your steamer.
Below you can find the recipe of Uova zucchero e farina
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: very low
Yield: makes 4 servings
Budget: medium
Ingredients:
- 8 tomatoes (rather large)
- 100g basmati rice
- 150g shrimps
- ½ avocado
- 1 lime
- salt to taste
- pepper to taste
- extra virgin olive oil to taste
Instructions:
- Place the steamer into a pot of the same size. Fill the pan or the wok with 5-6 cm of water and line one basket with parchment paper. Pour the rice, cover with salted water and close the lid. Bring to a boil and continue to cook for about 20 minutes. It is essential to check that there is always enough water during cooking. Transfer it in a bowl and season with a little olive oil.
- Cook the shrimps with the bamboo steamer.
- Remove the top half of the tomatoes, scoop out pulp, season with a little bit of salt and turn them upside down onto paper towels to drain.
- Cut the top half ot tomatoes into cubes.
- Peel the avocado, cut in half lengthwise, remove the pit and cut one half into small pieces.
- Place the cold rice in a bowl and combine with the shrimps, the avocado and the tomatoes. Season with salt, pepper, a little olive oil and some grated lime. Fill the tomatoes with the mix and refrigerate until serving.
