Tomatoes Stuffed with Shrimp

Robyn Bruce

By
@Robyn1757

This is one of my favorite spring and summer recipes. I love tomatoes and I love shrimp. I've made these on a baking sheet and put the baking sheet on the grill outside for a few minutes until they were done. They get a bit a smoky flavor that's very good.


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Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 large
tomatoes
salt and pepper
1 Tbsp
butter
1 small
onion, minced
1 c
cooked or canned small popcorn shrimp
1/4 c
bread crumbs
1 Tbsp
parsley or 1/8 teaspoon basil
2 Tbsp
shredded parmesan cheese

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
3
In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
4
Stuff the tomatoes with the mixture and top with Parmesan cheese.
5
Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

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