Shrimp-And-Rice Stuffed Tomatoes Recipe

Name: Shrimp-And-Rice Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups uncooked long-grain rice; 4 large ripe tomatoes (about 3 pounds); 1 teaspoon olive oil; 1 cup chopped onion; 1 garlic clove, minced; 1/2 cup (2 ounces) crumbled feta cheese; 2 tablespoons chopped fresh or 2 teaspoons dried oregano; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/2 pound medium shrimp, peeled and deveined; 1/2 cup hot water

Servings: persons

1 3/4 cups uncooked long-grain rice
4 large ripe tomatoes (about 3 pounds)
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 pound medium shrimp, peeled and deveined
1/2 cup hot water

1
Cook rice according to package directions, omitting salt and fat. Place 2 cups cooked rice in a large bowl; set aside. Refrigerate remaining rice in an airtight container for another use.
2
Preheat oven to 350u00b0.
3
Cut tops off tomatoes, and reserve. Carefully scoop out tomato pulp, leaving shells intact; reserve 1/2 cup pulp. Discard remaining pulp.
4
Heat oil in a medium nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Add reserved 1/2 cup tomato pulp; cook 5 minutes or until liquid evaporates. Add onion mixture, cheese, and next 5 ingredients (cheese through shrimp) to 2 cups rice.
5
Place tomato shells in an 8-inch square baking dish. Divide rice mixture evenly among tomato shells; replace tomato tops. Add hot water to baking dish. Bake at 350u00b0 for 40 minutes or until tomatoes are tender and rice mixture is thoroughly heated. Serve warm or chilled.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups uncooked long-grain rice, 4 large ripe tomatoes (about 3 pounds), 1 teaspoon olive oil, 1 cup chopped onion, and more.

Yes, Shrimp-And-Rice Stuffed Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-And-Rice Stuffed Tomatoes

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