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Baked Tomato Neptune Recipe
|Firm tomatoes||6 Large|
|Chopped green sweet pepper||1⁄4 Cup (4 tbs)|
|Grated carrots||1⁄4 Cup (4 tbs)|
|Minced fresh onion||2 Tablespoon|
|Melted butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Coarsely chopped cooked shrimp||3⁄4 Cup (12 tbs)|
|Frozen king crab meat||8 Ounce, flaked (1 Package)|
|Coarsely chopped cooked lobster||1 Cup (16 tbs)|
|Dry sherry||3 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Fine bread crumbs||2 Tablespoon|
Serving size: Complete recipe
Calories 1702 Calories from Fat 537
% Daily Value*
Total Fat 61 g94.4%
Saturated Fat 36.1 g180.5%
Trans Fat 0 g
Cholesterol 322.5 mg
Sodium 5394.9 mg224.8%
Total Carbohydrates 137 g45.6%
Dietary Fiber 17.7 g70.9%
Sugars 42.9 g
Protein 134 g267.8%
Vitamin A 276.3% Vitamin C 378.5%
Calcium 37.6% Iron 44.4%
*Based on a 2000 Calorie diet
Scoop out pulp, leaving firm 1/4 inch shell; reserve pulp.
Saute green pepper, carrots, and onion in melted butter in large saucepan 5 minutes.
Stir in flour, salt, sugar, and pepper.
Add reserved pulp; cook over medium heat, stirring constantly, until mixture comes to boil and thickens.
Stir in shrimp, crab meat, lobster, sherry, and parsley.
Spoon mixture into tomato cups; arrange in greased, shallow baking dish.
Sprinkle with crumbs; dot with butter.
Bake in preheated 375 °F oven 15 minutes or until heated through.
Garnish tops with additional parsley, if desired.