Tomatoes Stuffed with Rice and Shrimp

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

HIDE IMAGES

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.