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.
Ground Black Pepper
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.
Finely chop the
Fresh Basil (to taste)
Fresh Chives (to taste)
. Mince the
Garlic (4 cloves)
. Peel and devein the
core, and scoop the pulp into a medium-sized bowl. Add chives, basil, and
Olive Oil (as needed)
to the tomato pulp.
Place the Shrimp on a greased pan and season with
Salt (to taste)
Ground Black Pepper (to taste)
. Place the pan in the oven and cooked for 35 minutes.
When the rice is cooked, mix it with the basil/tomatoes mixture.
Put the some of the rice mixture and a shrimp into the tomatoese shells. Top each with a cooked shrimp.
Nutrition Per Serving
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