Shrimp-Stuffed Tomato

Ingredients

• tomatoes3 oz (85 g)
• fine salt0.07 oz (2 g)
• avocadoTomato filling0.88 oz (25 g)
• headless tiger shrimpTomato filling1.23 oz (35 g)
• prepared tomato salsaTomato filling0.71 oz (20 g)
• prepared tomato salsaFor serving1.23 oz (35 g)
• green onion topsFor serving0.11 oz (3 g)
• balsamic glazeFor serving0.11 oz (3 g)

Directions

1. Blanch the tomato in boiling water, peel it, cut off the top, remove the center, and season with salt.
2. Deep-fry the peel until crisp and drain on paper towels.
3. Dice the avocado. Cook and finely dice the shrimp, combine with the avocado, and fill the tomato, layering in tomato salsa.
4. For service, spoon salsa into the center of the plate and balsamic glaze around the rim.
5. Garnish with the crisp tomato peel and green onion tops.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.