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RECIPE
9 INGREDIENTS 6 STEPS 1hr

Tomatoes Stuffed with Rice and Shrimp

4.0
1 Ratings
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.
Tomatoes Stuffed with Rice and Shrimp Recipe | SideChef
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.
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1hr
Total Time
$3.84
Cost Per Serving

Ingredients

Servings
2
US / METRIC
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Nutrition Per Serving

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CALORIES
246
FAT
0.9 g
PROTEIN
22.7 g
CARBS
36.9 g

Cooking Instructions

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Step 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.
Step 2
Finely chop the Fresh Basil (to taste) and Fresh Chives (to taste) . Mince the Garlic (4 cloves) . Peel and devein the Shrimp (8) .
Step 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.
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
246
% Daily Value*
Fat
0.9 g
1%
Saturated Fat
0.2 g
1%
Trans Fat
0.0 g
--
Cholesterol
148.1 mg
49%
Carbohydrates
36.9 g
13%
Fiber
1.5 g
5%
Sugars
3.2 g
--
Protein
22.7 g
45%
Sodium
126.0 mg
5%
Vitamin D
--
--
Calcium
93.9 mg
7%
Iron
3.0 mg
17%
Potassium
580.4 mg
12%
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