👨‍🍳 作り方

1. 1

   Gently slice off the top quarter of each tomato. Carefully scoop out the insides with a spoon, leaving the tomato shell intact. Reserve the scooped-out pulp for another use.

   💡 プロのコツ: Be careful not to puncture the tomato walls.
2. 2

   Invert the tomato shells on paper towels to drain any excess liquid. Let them sit for about 10-15 minutes.

3. 3

   In a medium bowl, combine the cooked grey shrimp, mayonnaise, chopped parsley, chopped chives, and lemon juice.

4. 4

   Season the shrimp mixture with salt and white pepper to taste. Mix gently to combine.

   💡 プロのコツ: White pepper is preferred for its subtle flavor and appearance.
5. 5

   Carefully spoon the shrimp mixture into the drained tomato shells, filling them generously.

6. 6

   Place the filled tomatoes on a bed of lettuce leaves on serving plates.

7. 7

   Serve immediately as an appetizer or a light main course. Often accompanied by crusty bread or a side of fries.

   💡 プロのコツ: Best served chilled.