Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cups shrimps cut in small pieces
- two tablespoons butter
- two slices onion
- one cup bread crumbs
- one-fourth cup cream
- three min- utes
- salt
- paprika
Directions
One and one-half cups shrimps cut in small pieces, six to- matoes, two tablespoons butter, two slices onion, one cup bread crumbs, one-fourth cup cream, salt and paprika to taste. Re- move the top of the tomato and scoop out the pulp. Melt the butter in the frying pan and fry the onion slices in it, then add the tomato pulp and cook for ten minutes. Stir into the mix- ture the bread crumbs and the cream, and when it is a thick, smooth paste, add the shrimps and cook for two or three min- utes. Add the seasoning and put the mixture in the tomato cases, cold. They may be served in the raw cases, or, if pre- ferred, the tomatoes may be put on a buttered baking dish and baked in the oven. Serve with toasted bread. — Contributed, \Yilliams, Afi .