For ➍4 firm red tomatoes or 2 coeurs de boeuf
150 g North Sea shrimps*, shelled & cooked
2 eggs
35 g butter
1 tbs milk
juice of ¼ lemon
4 sprigs of parsley
salt & pepper
Dry the shrimps. Sprinkle with lemon juice, salt & pepper.
Drop the tomatoes 15 s in hot water and remove the skin. Halve the tomatoes, carefully spoon out the the liquids and inner meat. Put the tomatoes with the hollow side down on a plate in the refrigerator and let drain for 15 m. Keep some of the tomato juice. (Make a simple coulis from the sieved juice, by heating it until most liquid has gone. Put in refrigerator to cool.)**
Chop the parsley.
Break the eggs, beat them with a bit of milk.
Heat the butter. Let it foam. Add the eggs and scramble them with a wooden spoon.
Take the skillet off heat. Add the parsley and shrimps (keep a few to decorate the dish) and mix. Add salt and pepper to taste.
Spoon shrimp mix in the tomato halves. Decorate the plate with some of the tomato coulis.**
Serve 2 tomato halves (1 coeur de boeuf) per person*, with some lettuce or some tomato coulis. Rye bread is a good companion.*
*The North Sea small grey variety.
**Optional.
