Saturday, February 9, 2013

Shrimp-Stuffed Tomato

Shrimp-Stuffed Tomato Bake with Parmesan and Basil

Dish Category: Entree, Side Dish

What I like about this recipe: Easy, quick, can be prepared ahead of time for gatherings

Serves: 6


  1.  6 - 7 oz/ 170 - 200 g large, firm, ripe tomatoes
  2. 1 tsp salt
  3. 1/2 cup finely chopped onion
  4. 1 medium garlic clove, minced
  5. 2 tbsp olive oil
  6. 1/4 lb shrimp, cooked, deveined and cut into small pieces
  7. 1 cup cooked orzo pasta
  8. 1/4 cup roasted/toasted nuts - optional
  9. 1/4 cup grated parmesan cheese
  10. 1/4 tsp dried basil

  1. Make 1/8-inch slice across stem end of each tomato and keep the tops; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on paper towels. Let stand about 30 mins. to remove excess moisture. Press dry paper towels in to tomatoes to remove any remaining moisture
  2. Preheat oven to 375 deg F
  3. In a skillet saute the onion and garlic in 1 tbsp olive oil till the onion is tender. Stir often.
  4. Add shrimp, orzo, nuts, 2 tbsp of Parmesan cheese and basil and mix well
  5. Spoon mixture in to the prepared tomatoes. Arrange in a shallow baking dish
  6. Sprinkle with remaining 1 tbsp olive oil and Parmesan cheese and cover with the tomato tops
  7. Bake for 20 mins until tops are golden brown

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