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Shrimp-and-Rice Stuffed Tomatoes

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 4 servings

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

Nutrition Information

  • calories 269
  • caloriesfromfat 19 %
  • fat 5.8 g
  • satfat 2.5 g
  • monofat 1.7 g
  • polyfat 0.8 g
  • protein 15.2 g
  • carbohydrate 40.4 g
  • fiber 4.2 g
  • cholesterol 77 mg
  • iron 3.5 mg
  • sodium 535 mg
  • calcium 136 mg

How to Make It

  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.