Ingredients
(for 4-preparation time 40 minutes)
- 8 tomatoes (medium sized)
- 160 g peeled shrimp
- 40 g fresh porcini mushrooms
- 60 g cooked rice
- 30 g flour
- 40 g onions
- 1/2 lemon
- 1 tbsp cream
- 50 ml white wine
- 100 ml Prošek wine
- 10 g parsley
- 20 g garlic
- 40 g sheep cheese
- 40 g butter
- 40 ml sunflower oil
- 4 pieces of toast
- salt and pepper
Preparation
Wash the tomatoes, cut off their tops and remove the insides.
Dice half of the shrimp and leave the other half aside. Heat some oil and add chopped onions, garlic, parsley, shrimp, and sliced mushrooms.
Sauté, sprinkle with half the flour, cover with wine, add salt and pepper, and let cook briefly.
Stuff the tomatoes with a spoonful of cooked rice and the shrimp mixture and sprinkle with grated sheep cheese.
Place the tomatoes in the oven preheated to 220°C for 10 minutes.
Fry the remaining flour with butter, add the Prošek wine and lemon juice, salt and pepper, and enrich with cream.
Place toasted bread on a warmed plate, top with a stuffed tomato, drizzle with the Prošek sauce, and garnish to taste.
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