September 3rd, 2009

Ingredients

12 hardboiled quails eggs

12 medium sized ripe tomatoes-chilled

600 g shelled shrimps

salt,pepper and mustard

1/2 metric cup tartar sauce

4 tbsp fresh cream

2 tbsp white wine

Dash of lemon wine

Pinch of oregano

Chopped parsley

2 tbsp olive oil

Method

Cut tomatoes in half-remove the pulp and keep aside. Steam shrimps. Mix the tomato pulp with shrimps and all the above ingredients. Chill thoroughly. Spoon mixture into tomato hollows. Serve as a starter.

**SeaFood Recipe**

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