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


  • 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


  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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