Shrimp-and-Rice Stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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 350°.
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; sauté 3 minutes. Add garlic; sauté 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 350° for 40 minutes or until tomatoes are tender and rice mixture is thoroughly heated. Serve warm or chilled.
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