Tomatoes Stuffed with Prawns

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash tomatoes, dry them and cut off the top part as a lid, scoop out the inside with a teaspoon.
Mix the mayonnaise well with the tomato paste, cognac, lemon juice and paprika powder. Set aside ¼ of the mixture.
Fold in the shrimp in 3/4 of the mixture and chill. Clean the lettuce, remove the stalk at the leaf base, wash and drain very well.
Before serving, fold the tenderest leaves (quantity as desired) into the shrimp mixture and pour into the hollowed out tomatoes. Put on the cover that was cut off at the beginning.
Cover a plate with the remaining lettuce and drizzle with the remaining quarter of the mayonnaise mixture. Garnish with lemon wedges and parsley if you like.
Tip: If you like it more fiery, replace the noble sweet paprika powder with a pinch of paprika powder, hot as rose.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.