Preheat oven to 400. Make filling: Place shrimp shells in large skillet. Toast over medium heat until a
deep salmon-orange color (will give off a pleasant shrimp smell). Add 1 C. water and the bay leaves.
Bring to a boil; reduce heat and simmer 10 minutes. Remove from heat; strain out stock from shells.
Measure out ½ C. stock and set aside. Melt butter in large skillet. Add next three ingredients; sauté
5 minutes over medium heat or until soft. Sprinkle flour over butter/vegetable mix and whisk
constantly, making a smooth roux. Slowly add in the shrimp stock, whisking constantly. Add in
chopped shrimp, crabmeat, and next 4 ingredients. Cook for 3 minutes over medium heat. Mixture
will be thick. Remove from heat.
Slice tops off beefsteak tomatoes and scrap out insides (grapefruit spoon works well for this). Be
careful not to cut/break tomato shells. Sprinkle inside of tomatoes with salt and place cut-side down
on plate with paper towels. Let drain for 5 minutes. Rinse inside of tomatoes with water. Stuff
tomatoes with shrimp/crab mix. Set in glass baking dish.
Make topping: Mix together topping ingredients to make a moist mix. Mound on top of stuffed
tomato shells. Bake tomato shells at 400 degrees for 15 minutes.
While shells are baking, make Macque Choux:
Melt butter in large skillet. Add corn, reserved green onions and garlic. Sauté 5 minutes over
medium heat or until vegetables are soft but still somewhat crisp. Add in tomatoes. Sauté 1 minute.
Add whipping cream, balsamic vinegar, and salt and pepper to taste. Simmer 5 minutes over low
heat.
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THE CONE - ISSUE #10 - SUMMER 2016