A very simple recipe Tomatoes with cous cous and shrimp that can be a gourmet first course but also an appetizer , so the indication I leave you about the courses is not to be considered in my opinion, also because it is not a very heavy dish, so … you can enjoy it in abundance ^_^!!!
It is a dish that can be made in advance and stored in the refrigerator until it’s time to serve it, and you can add not only shrimp but also small strips of boiled squid and even pieces of white fish that maybe you have leftover from the day before. It is very tasty to me, but let’s go into the kitchen for the tomatoes cous cous and shrimp.
TOMATOES COUS COUS AND SHRIMP
ASI’s kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2/4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients RECIPE TOMATOES COUS COUS AND SHRIMP
- 5 ripe and firm tomatoes
- 1/4 cup cous cous
- 3.5 oz shrimp (I used frozen)
- 1 carrot
- 1.4 oz peas (I used frozen)
- to taste Extra virgin olive oil
- to taste Arugula
- to taste Parsley (chopped)
- to taste vegetable broth
- to taste salt and pepper
Preparation Recipe STUFFED TOMATOES with Cous Cous
Wash the tomatoes and cut the top from 4 of them and remove the inside pulp.
Salt the insides and turn them upside down so they lose as much water as possible.
Meanwhile, put the cous cous in a bowl, add some boiling vegetable broth following the package instructions and let it rest to absorb the liquid and cook.
Boil the shrimp and peas separately.
Dice the peeled and washed carrot.
Dice the 5th tomato, removing the insides and seeds.
Chop the parsley and start assembling the cous cous and shrimp tomatoes.
Rinse the tomatoes, removing the salt, and pat them dry with paper towels.
Fluff the cous cous and add the diced carrots and tomatoes, the shrimp, peas, some arugula leaves, and the parsley.
Adjust with salt and pepper and dress with good extra virgin olive oil.
Mix well and fill the tomatoes with this tasty filling and serve.
Enjoy your meal with the cous cous and shrimp tomatoes!
Annalisa
Tips and notes
If you prefer, dress the cous cous with Cocktail sauce and instead of parsley, you can add small pieces of chives…
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