Jitomates rellenos de camarón/ Shrimp stuffed tomatoes

SONY DSC

¡Les tengo un chisme! Hoy confirmamos la primera junta para una carrera que vamos a ayudar a organizar para recaudar fondos para dos enanos que necesitan tratamientos por tener enfermedades raras; Iñaki que tiene Síndrome de Sanfilipo que es una enfermedad crónica degenerativa (http://www.stopsanfilippo.org/historia/inaki/) y para Franco que tiene fibrosis quística. Les iré dando noticias, pero va a ser a principios de agosto, así que empiecen a entrenar para unirse a la causa.

Ahora, sobre la receta, ésta me encanta desde que era soltera porque es un plato frío delicioso y tiene uno de mis ingredientes favoritos: camarón. Esta receta la hacía mi mamá cuando yo era soltera y también está en el cuaderno de recetas que me dio cuando me casé.  Estos jitomates rellenos son súper buena opción cuando tienes invitados porque además de ser deliciosa, es súper rápida de hacer y puedes hacer el relleno un día antes y ya nada más rellenas los jitomates un poquito antes de servir.

Mi versión es diferente ya que hubo que modificar algunos ingredientes, pues llevaba mucha crema, mayonesa y surimi que son de las cosas que tratamos de reducir y no se usaba el jitomate que se saca para poder rellenar y se me hacía un desperdicio, así que ahora queda más como guisado pero igual de rico. Tan rico es, que aunque lleva algo de chipotle, mi enana feliz se come un plato del relleno solo o le pico el jitomate fresco para que quede como versión niño.

Un abrazo,

Maca

 

Jitomates rellenos de camarón

SONY DSC

INGREDIENTES

3 porciones

400 gr. de camarón pelado, desvenado y picado

½ taza cebolla finamente picada

2 dientes de ajo machacados

¾ taza apio picado finamente

3 jitomates bola grandes sin relleno

Relleno de 3 jitomates bola picado

2 cucharadas aceite de coco

1 cucharada de aceite de oliva

1 cucharada de chipotle molido (cuando compro chipotles los licúo hasta que quede como pasta y así lo voy agregando a lo que cocino)

Sal y pimienta al gusto

 

INSTRUCCIONES

  1. Freír la cebolla en el aceite de coco por 3 minutos
  2. Agregar el ajo y apio y cocina por 3 minutos
  3. Agregar el camarón y cocina hasta que esté cocido
  4. Agregar el jitomate picado y cocinar
  5. Sazonar con sal y pimienta
  6. Dejar que se enfríe totalmente
  7. Embarrar los jitomates con el aceite de oliva por adentro y por afuera
  8. Sazonar con sal y pimienta por afuera y por adentro
  9. Rellenar los jitomates una vez que el relleno esté frío
  10. Refrigerar mínimo 1 hora antes de servir

 

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Shrimp stuffed tomatoes

I got news! We confirmed today the first meeting we have to organize a race to raise funds for two little ones that need treatment because they have uncommon diseases; Iñaki whom has Sanfilipo syndrome which is a chronic degenerative disease (http://www.stopsanfilippo.org/historia/inaki/ and for Franco whom has cystic fibrosis. I will keep you updated, but the raise will be in the first days of August, so start training and join the cause.

About the recipe, I love this one ever since I was single, because it is a delicious cold dish and has one of my favorite ingredients: shrimp. This is a recipe my mom used to make and, of course, it made it into the cooking notebook she gave me when I got married.

This tomatoes are a great choice if you have guests because aside from being delicious, it is really quick and you can make the stuffing the day before and just put in in the tomatoes a little before you are ready to serve.

My version is different from my mom’s since I modified a few of the ingredients, since it has a lot of cream, mayo and surimi, which are things we are trying to cut back and the recipe does not use the stuff you take out of the tomatoes to make the cavity we are filling, and I thought it was a waste, so now it is a stew, but still delicious. It is so tasty, that even when it has a bit of chipotle, munchkin 1 loves to have a plate of it, or I just chop everything to make the child version.

Hugs,

Maca

 

Shrimp stuffed tomatoes

INGREDIENTS

3 servings

400 gr. peeled, deveined and chopped shrimp

½ cup finely chopped onion

2 garlic cloves minced

¾ cup finely chopped celery

3 large tomatoes without the stuffing

The stuffing of 3 large tomatoes

2 tablespoons coconut oil

1 tablespoon olive oil

1 tablespoon blended chipotle (when I buy chipotles I blend them until I have a paste and cook with it)

Salt and pepper to taste

 

INSTRUCTIONS

  1. Fry the onion in coconut oil for 3 minutes
  2. Add garlic and celery and cook for 3 minutes
  3. Add shrimp and cook until fully cooked
  4. Add tomato stuffing and let cook
  5. Season
  6. Let cool completely
  7. Rub to tomatoes with the olive oil inside and out
  8. Season with salt and pepper inside and out
  9. Stuff the tomatoes with the shrimp stuffing once it is cold
  10. Refrigerate at least for 1 hour before serving

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