STUFFED VEGETABLES WITH SHRIMP OR MIXED SEAFOOD

Directions

Wash the vegetables. Empty them carefully, keeping the insides of the tomatoes. Remove the seeds and finely chop. Rinse the shrimp (or mixed seafood) in a colander and let them drain.

In a saucepan, heat a little olive oil and lightly saute the shrimp (or seafood) to give them color. Deglaze with ouzo. Remove them from the saucepan and in the same pan, add the chopped onions and saute. Then saute the garlic and add the tomatoes (reserving 2-3 tablespoons). Saute until the tomatoes release their juices, and then add the rice. Add a little water (not too much to avoid releasing the seafood juices). Let it simmer for 3-4 minutes. Remove from heat and stir in the parsley, dill, and the shrimp (or seafood) to evenly distribute the ingredients.

Carefully stuff the vegetables, being careful not to open them up. Place the stuffed vegetables in a baking dish, and in between them, place the sliced potatoes.

In a blender, combine the reserved 3 tablespoons of tomato paste with the remaining olive oil, salt, pepper, and a little water (to avoid drying out the stuffed vegetables). Blend until well combined.

Pour the tomato sauce over the stuffed vegetables.

Place the dish in a preheated oven at 180°C (350°F) for 45-50 minutes until they develop a golden color.

Note: Saute the shrimp (or mixed seafood) at the beginning to give them color. Add them at the end to avoid overcooking, as they are delicate and can become tough.

Fill each vegetable about ? full, as the rice will expand during cooking and we don't want them to burst open.

This dish can also be enjoyed during fasting periods.