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RECIPE
9 INGREDIENTS6 STEPS1HR

Tomatoes Stuffed with Rice and Shrimp

4.0
1 Ratings

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AmberLam

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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.
1HR
Total Time

AmberLam

Ingredients

US / METRIC
Servings:
2
Serves 2
1/3 cup
to taste
to taste
to taste
4 cloves
to taste

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Nutrition Per Serving

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CALORIES
258
FAT
0.9 g
PROTEIN
23.2 g
CARBS
39.6 g

Cooking Instructions

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Step 1
Preheat the oven to 180 degrees C (350 degrees F). Wash the White Rice (75 gram) and cook it in a rice cooker or on the stovetop per package's instructions.
Step 2
Finely chop the Fresh Basil (to taste) and Fresh Chives (to taste). Mince the Garlic (4 clove). Peel and devein the Shrimp (8).
Step 3
Remove the Tomato (4) core, and scoop the pulp into a medium sized bowl. Add chives, basil, and Olive Oil (to taste) to the tomato pulp.
Step 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.
Step 5
When the rice is cooked, mix it with the basil/tomatoes mixture.
Step 6
Put the some of the rice mixture and a shrimp into the tomatoese shells. Top each with a cooked shrimp.

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Nutrition Per Serving
Calories
258
% Daily Value*
Fat
0.9 g
1%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
148.1 mg
49%
Carbohydrates
39.6 g
14%
Fiber
1.6 g
6%
Sugars
3.3 g
--
Protein
23.2 g
46%
Sodium
127.4 mg
6%
Vitamin D
--
--
Calcium
108.4 mg
8%
Iron
3.2 mg
18%
Potassium
612.5 mg
13%
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