Hollowed-out tomatoes were the secret to elegant lunches in the '50s--and they deserve a comeback today. Look for bright red, aromatic tomatoes without any mushy spots or discolorations.
Total Time
1hr
4.0
1 Rating
Author: AmberLam
Servings:
2
Ingredients
•
1/3
cup
White Rice
•
4
Tomatoes
•
to taste
Fresh Basil
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
8
Shrimp
•
4
cloves
Garlic
•
to taste
Fresh Chives
Cooking Instructions
1.
Preheat the oven to 180 degrees C (350 degrees F). Wash the White Rice (1/3 cup) and cook it in a rice cooker or on the stovetop per package's instructions.
2.
Finely chop the Fresh Basil (to taste) and Fresh Chives (to taste). Mince the Garlic (4 cloves). Peel and devein the Shrimp (8).
3.
Remove the Tomatoes (4) core, and scoop the pulp into a medium-sized bowl. Add chives, basil, and Olive Oil (as needed) to the tomato pulp.
4.
Place the Shrimp on a greased pan and season with Salt (to taste) and Ground Black Pepper (to taste). Place the pan in the oven and cooked for 35 minutes.
5.
When the rice is cooked, mix it with the basil/tomatoes mixture.
6.
Put the some of the rice mixture and a shrimp into the tomatoese shells. Top each with a cooked shrimp.
Nutrition Per Serving
CALORIES
246
FAT
0.9 g
PROTEIN
22.7 g
CARBS
36.9 g
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