STUFFED TOMATOES WITH SHRIMP
1 pound shrimp 4 large tomatoes ½ cup chopped onions ¼ cup chopped shallots ½ cup chopped celery ¼ cup chopped parsley ½ cup chopped green pepper 1 clove garlic chopped fine ½ teaspoon Lawry seasoning ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon sugar ½ block margarine ½ cup bread crumbs
Boil shrimp until done, about 10 minutes. Peel, devein and chop fine. Wash tomatoes and slice off tops and scoop out meat leaving shells for filling later. Chop tomato meat in fine pieces. Melt margarine in saucepan and add all seasonings except bread crumbs. Sauté till tender not brown. Add raw tomato meat to seasoning, add sugar, salt and pepper and continue cooking about 20 minutes or until liquid cooks down. Then add shrimp and continue to cook about 4 minutes. Take from fire, add bread crumbs to thicken mixture, saving about a third of crumbs for later. After mixing bread crumbs to mixture, put in tomato shells. Sprinkle remaining bread crumbs on top and bake in moderate oven about 350 degrees for 25 or 30 minutes, or until shells appear tender. Serves 4.