Creamy Herbed Rock Shrimp in Roasted Tomatoes

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Slice off a thin slice from the bottom and top of the tomatoes, just so the tomatoes will stand up.

3. 3

   Carefully remove the pulp and seeds from the tomatoes with a paring knife or a grapefruit spoon.

4. 4

   Stand in a baking dish, drizzle with olive oil and season with salt and pepper.

5. 5

   Tear up the tarragon sprigs and place in the baking dish.

6. 6

   Roast for 10 to 15 minutes, or just until the tomatoes begin to get tender.

7. 7

   Remove and set aside, keeping warm.

8. 8

   Season rock shrimp with salt and pepper.

9. 9

   In a large skillet over high heat, saute rock shrimp in olive oil for 2 to 3 minutes, until most of the liquid released by the shrimp has evaporated.

10. 10

    Add shallots and cook for 1 minute.

11. 11

    Add the cream, bring to a boil and reduce heat to a simmer.

12. 12

    Cook until reduced by half and sauce covers the back of a spoon, about 4 to 6 minutes.

13. 13

    Add the mustard and tarragon and whisk thoroughly to combine, about 1 minute.

14. 14

    Season with salt and pepper.

15. 15

    Fill each tomato shell with some of the shrimp mixture.

16. 16

    Serve.

* Per serving · 4 servings · Values may vary.