Stuffed Tomatoes and Prawns

Stuffed tomatoes are a classic tapas recipe and make the tapas table very colourful. A very simple combination stuffed with heaps of Mediterranean flavour.

Makes 4 tapas

200g (8 oz) large cooked prawns
4 olives
4 large vine ripened tomatoes
1 stick celery
2 tablespoons mayonnaise
2 mint leaves
Parsley

Method:

Roughly chop the prawns and mint leaves, thinly slice the celery, then mix with the mayonnaise.

Cut the tops off the tomatoes and carefully remove the insides (a melon baller works well).

Place 1 olive in the bottom of each tomato, then stuff with the prawn mix.

Drizzle with olive oil and garnish with parsley.

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