Dinner Recipes

Shrimp and Rice Stuffed Tomatoes

Shrimp and Rice Stuffed Tomatoes



Shrimp and Rice Stuffed Tomatoes

Serves: 4


1 3/4 cups uncooked long grain rice
4 large ripe tomatoes
1 olive oil
1 cup chopped onion
1 garlic clove minced
1/2 cup 2oz crumbled feta cheese
2 chopped fresh or 2 tsp dried oregano
1 tbsp fresh lemon juice
1/2 salt
1/2 black pepper
1/2 medium shrimp peeled and deveined
1/2 cup hot water


Preheat oven to 350� F.

Cut tops off tomatoes, and reserve. Carefully scoop out tomato pulp, leaving shells intact. Reserve 1/2 cup pulp.

Heat oil in medium nonstick skillet over medium high heat. Add onion, saut� 3 minutes. Add garlic, saut� 1 minute. Add reserved 1/2 cup tomato pulp, cook 5 minutes or until liquid evaporates. Add onion mixture, cheese, and next 5 ingredients oregano through shrimp to 2 cups rice.

Place tomato shells in an 8 inch square baking dish. Divide rice mixture evenly among tomato shells, and replace tomato tops. Add hot water to baking dish. Bake at 350� F. for 40 minutes or until tomatoes are tender and rice mixture is thoroughly heated.

Serve warm or chilled.