Tomates Rellenos "Stuffed Tomatoes"
Tomates Rellenos is a traditional Spanish stuffed tomato recipe that makes a great and easy tapa! While maybe not as common, you do see this dish in many tapas bars and restaurants. Like most of the stuffed recipes in Spain, you can really experiment with the filling. Everyone has a slightly different filling recipe and preference. I kind of winged it with the filling below, and it turned out great! I use a soft cheese over here in Belgium somewhat similar to Philadelphia cream cheese, it is already enhanced with garlic or herbs. Using a cheese like this makes this easy tapa even easier! This makes a really great and fast tapa dish. Give this one a try! 
Serves: 4 tapas portionsPreparation time: about 30 minutes INGREDIENTS 4 tomatoes about 1 cup cream cheese, fresh cheese, or similar (I use garlic flavored) about 12 raw large fresh shrimp, peeled 1 onion finely chopped 2 cloves garlic finely chopped 2 TB fresh flat-leaf parsley finely chopped 1 ts lemon juice 3 TB olive oil salt and pepper to taste DIRECTIONS Wash and cut the top off each tomato. Core out the middle of each tomato and reserve this for later. Reserve the outer part of the tomatoes for stuffing. Heat the oil over medium-high heat and add the onion and garlic. Cook over medium heat for about 10-12 minutes or until the onion is soft and translucent. Add the meat from the tomatoes and cook for a few minutes. Add the shrimp and cook over medium-high heat for about 4-5 minutes until the shrimp are done. Preheat the oven to 375° Prepare your cheese filling. If using plain cream cheese, I suggest adding chopped garlic and some fresh herbs. Add the shrimp and onion mixture to the cheese along with the fresh chopped parsley. Add a little salt and pepper to your taste along with the lemon juice. Spoon the mixture into each tomato, slightly over-filling each one. Place in the oven to bake for about 12 minutes or until the filling is slightly browned. Serve and enjoy!   Return from Tomates Rellenos Recipe to Home
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