Shrimp Stuffed Maters May 21, 2009
Well, here we are already complaining about how hot it is, when we just took off our sweaters. However, we all know that when it warms up during the spring months, then local produce and seafood are more plentiful.
This is the time to take advantage of the fruits of the Cape Fear coast. Being a native of Wilmington, I know that we have some of the best, fresh ingredients world-wide. Our locals catch and grow the best items you will use. By saying all of this, I’m leading up to asking you to try out this recipe for dinner or as an appetizer.
This is what you will need:
2 large vine-ripened tomatoes
1/2 pound local shrimp (cooked, peeled, and chopped)
1/2 sleeve saltine crackers (crushed)
1 cup shredded mozzarella cheese
1/3 cup ranch dressing
2 tsp. granulated garlic
a dash of salt and pepper
Mix all of the ingredients together except the maters-they can just sit for right now. Mixing the ingredients helps all the flavors to get to know each other.
Now for the mater (that’s tomato for the land lovers). I like to first start out by cutting each end of the tomato just enough to make it flat. That way it will sit on your broiling pan.
Next cut them in half horizontally, and then spoon the insides out.
Stuff each of the tomato halves with the mix of ingredients.
Sit these stuffed maters in the fridge, and then pre-heat the oven to 375 degrees. When the oven is ready, bake the tomato halves for 15- 20 minutes or until golden brown.
Stuffed tomatoes are great to serve with salad, steaks, rice, or whatever you enjoy, so be creative.
Good eats, Chef Danny
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at email@example.com.