small tomatoes
boiled shrimps
boiled rice
bow
salt pepper
garlic
vegetable oil
Cooking:
With a tomato cut the top and a teaspoon take out the middle.
Cook rice, boil shrimp.
In vegetable oil fry diced onion and chopped garlic.
Add the shrimp, chopped tomato flesh, rice, salt and pepper and lightly fry.
Just a few minutes.
Fill the cups with tomato stuffing, put it into a fireproof dish, sprinkle with olive oil.
Heat the oven to 180 degrees.
Bake for 30 minutes.
When serving, sprinkle with herbs and shrimp.
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