Tomatoes stuffed with shrimp

Ingredients for 4 servings:

• 4 m.-sized tomatoes
• 200 g shrimp(s), fresh
• 1 lettuce (endive)
• 8 tbsp mayonnaise, homemade
• 1 tsp tomato paste
• 1 tbsp cognac
• ¼ lemon(s), squeezed
• 1 tsp, crushed paprika powder, sweet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tomatoes and Shrimp

Wash and dry the tomatoes, cut off the tops to form the lids, and scoop out the insides with a teaspoon. Mix the mayonnaise with the tomato paste, cognac, lemon juice, and paprika. Set aside 1/4 of the mixture. Fold the prawns into 3/4 of the mixture and chill. Clean the lettuce, remove the stalks at the base of the leaves, wash, and drain well. Before serving, fold the tenderest leaves (as desired) into the prawn mixture and stuff into the hollowed-out tomatoes. Place the lids you cut off at the beginning of the process on top. Place the remaining lettuce on a plate and drizzle with the remaining 1/4 of the mayonnaise mixture. Garnish with lemon slices and parsley, if desired. Tip: If you like it spicier, replace the sweet paprika with a pinch of hot paprika.