Ingredients
Scale
- 6 Kumato, or medium sized tomatoes
- 6 ounces cooked shrimp, thawed with tails removed
- 1/4 cup bread crumbs or cubes
- 1/4 cup smoked gouda cheese, cut into tiny cubes
- 3 cloves garlic, minced
- 2 Tbsp fresh sage, finely chopped
- 1 Tbsp fresh thyme, removed from stems
- 1 Tbsp olive oil
- 1 Tbsp butter
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees
- Cut each Kumato in half, and allow to drain cut-side down on paper towels
- Chop thawed and de-tailed shrimp and drain on paper towels, squeezing to remove moisture
- Heat oil in a small pan over medium-low heat, then melt the butter into the hot oil
- Add the bread cubes, minced garlic, and chopped herbs to the pan, toasting for 3-5 minutes
- Mix together the cheese cubes and chopped shrimp
- Place the Kumato halves onto a parchment paper lined baking sheet
- Divide the shrimp and cheese mixture, pressing into the top of each half, then sprinkle with the bread and herb mixture
- Bake at 375 degrees for 20 minutes
- Season with salt and pepper to taste before serving
- Prep Time: 10 mins
- Cook Time: 20 mins
