Tomatoes Stuffed with Shrimp

Robyn Bruce


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.

☆☆☆☆☆ 0 votes
10 Min
15 Min


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4 large
salt and pepper
1 Tbsp
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

How to Make Tomatoes Stuffed with Shrimp


  • 1Preheat oven to 350 degrees.
  • 2Slice 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.
  • 3In 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.
  • 4Stuff the tomatoes with the mixture and top with Parmesan cheese.
  • 5Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

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