2 (6 ounce) cans sliced Italian-style tomatoes, drained, 1 1/2 cups liquid reserved
1/2 cup butter, melted
2 teaspoons lemon juice
1 sharp garlic clove, minced
1 clove garlic, chopped
1/4 cup grated Parmesan cheese
salt and black pepper to taste
Preheat oven to 450 degrees F (220 degrees C). Drain shrimp and place in a large, shallow bowl. Empty liquid from tomatoes, add shrimp and liquid. Add the main mixer 2 to 3 teaspoons of lemon juice; stir. Stir in the garlic; pour into bowl.
Grease a non-stick 9x5 inch baking dish. Sew the skirt of the pastry round the tomatoes, broiling 4 hours; add the seeds and liquid, and vanilla and chocolate ingredients to taste. Sprinkle cold butter or margarine on top and sprinkle the seeds and liquid over the top.
Bake 40 minutes in preheated oven; remove from oven and sprinkle the remaining melted buttercream evenly over the top.