Stuffed Tomatoes Recipe

Serves 5

10 medium sized vine ripened tomatoes
boiling water and ice water to skin the tomatoes
5 hard boiled eggs, shelled
1/2 cup of mayonnaise
1/2 cup fresh breadcrumbs
1/2 teaspoon of salt and freshly ground black pepper
8-10 fresh basil leaves, torn
1-1/2 tablespoon toasted pine nuts
3 tablespoons of pitted, sliced black Spanish olives

Cut a small cross on the bottom of each tomato. Use the tops as “lids”
or discard them if the tomatoes are kind of small. Remove the inside of
the tomatoes flesh with a spoon, and place them upside down to drain,
If desire, save the tomatoes flesh and use it for a sauce or soup.)

Mash the eggs with the mayonnaise, breadcrumbs, salt and pepper. Then stir
through the basil leaves, pine nuts and olives. Spoon mixture into the tomato
shells, pressing down. to fill the cavities, then replace lids (if using). Serve at
room temperature or place in refrigerator until ready to eat.


Celeste’s Special Shrimp and Rice Recipe

Well Ladies and Gentlemen, it has been over a week since we introduced to you the GreigReport, it is our
sincere wish that you enjoy and like every article, and recommend us to your friends and family.

Today we have a delicious, nutritional and reasonable cooking recipe:

Shrimp With Tomatoes, Spinach, and Rice

It takes approximately 35 minutes to prepare and cook. Serves 4 people

1-1/2 tablespoon of extra-virgin olive oil, maybe a little bit more for drizzling
1 medium size onion, finely chopped
Coarse salt and 1/2 teaspoon of preferable fresh ground pepper
1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped
3/4 cup long-grain white rice
1 lb fresh or thawed frozen large shrimp, peeled and deveined
1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture
Feta cheese, crumbled, for serving

1. Heat a large (not to deep) skillet over medium-high heat, add the oil, let it heat for 1/2
minute, add onion season with salt, and cook, stirring until just softened, about 2 minutes.
add tomatoes and juices and simmer, stirring occasionally until thickened, reduced heat
slightly, about 5 minutes.

2. Stir in rice and 2-1/2 cups of water, then reduce to a simmer. Cover with a lid, reduce heat
to low and cook until rice is tender, about 14 minutes. Stir in shrimp, spinach and simmer,
covered, until shrimp is just pink and opaque, about 5 minutes. Season with salt and pepper.
Serve, sprinkled with feta cheese and mint, and drizzled with little bit of oil.

Bon Appetite!