Best 7 Tomatoes Stuffed With Shrimp Recipes

TOMATOES STUFFED WITH SHRIMP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
• 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
• 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
• 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

SHRIMP SCAMPI RISOTTO-STUFFED TOMATOES

Steps:

• Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
• Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.

VERONICA'S STUFFED TOMATOES

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

TOMATOES STUFFED WITH ORZO SHRIMP SALAD

Steps:

• Cook orzo in boiling salted water until al dente; drain.
• Hollow out tomatoes, being careful not to pierce bottom.
• Drain well upside down on paper towels.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.
• Add sage and heat being careful not to burn it add basil and season with salt and pepper.
• Remove from heat immediately.
• Cool.
• Set aside the 4 whole shrimp for the garnish.
• Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.
• Stuff into large tomatoes.
• Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.
• Drizzle olive oil and Balsamic vinegar on each salad.

TOMATOES STUFFED WITH SHRIMP

Steps:

• Slice tops off tomatoes and remove seeds. Salt lightly and drain.
• Rinse shrimp in cold water. Bring 2 qusarts water with 1 T of vinegar and 1 T salt to a boil. Drop in the shrim and cook for 2 minutes after water returns to boil. Drain, peel, devein, and cool.
• Pick out the 6 best looking shrimp and chot the rst. Mix the chopped shrimp with mayonnaise, capers, and mustard.

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

FOUR "S" TOMATOES! (SIMPLE SHRIMP STUFFED SALAD)

Steps:

• Remove 16 shrimp and set aside.
• Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
• To Make Tomato Bowls:.
• Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
• Cut off top and empty insides.
• Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
• Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
• Line 4 plates with lettuce leaves. Fill each tomato half.
• Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
• Yum, yum -- enjoy!