Seafood Stuffed Tomatoes Recipes

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VERONICA'S STUFFED TOMATOES

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11



Veronica's Stuffed Tomatoes image

Steps:

  • Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
  • Preheat the oven to 375 degrees F.
  • Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
  • Serve with a grating of Parmesan, if desired.

4 large tomatoes (about 3 1/4 pounds total)
2 teaspoons kosher salt
1/4 cup packed fresh basil leaves
1/4 cup vegetable broth or chicken broth
1/2 teaspoon dried oregano
2 cloves garlic, smashed and peeled
1/4 cup plus 2 tablespoons olive oil
1/2 cup tomato puree, such as Mutti Passata, or more as needed
3/4 cup arborio rice
2 large Yukon gold potatoes, diced
Grated Parmesan, optional

STUFFED TOMATOES

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5



Stuffed Tomatoes image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

TOMATOES STUFFED WITH SHRIMP

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.

Provided by Robyn Bruce

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 8



Tomatoes Stuffed with Shrimp image

Steps:

  • 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.

4 large tomatoes
salt and pepper
1 Tbsp butter
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

STUFFED BAKED TOMATOES

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8



Stuffed Baked Tomatoes image

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

SHRIMP STUFFED TOMATOES

This is from the Everyday Gourmet by Willie Fitzpatrick - love her recipes. Makes a substantial opener to a nice dinner. If you can't find cilantro you can substitute fresh basil.

Provided by waynejohn1234

Categories     Lactose Free

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Shrimp Stuffed Tomatoes image

Steps:

  • Combine oil, lime juice, cilantro and pepper and mix well.
  • Add green pepper and green onion and mix.
  • Add shrimp and stir gently. Set aside.
  • Cut tomatoes across 3 times (crossing in the middle as if into 6 wedges).
  • but do not cut all the way thru the bottom.
  • Each tomato should still be in 1 piece, with the wedges slightly separated, but still joined at the bottom.
  • Place shrimp between each wedge in each tomato.
  • Spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato.
  • (These can be made ahead; covered and refrigerated until about 1 hours before serving). Spoon dressing back over stuffed tomatoes.
  • To serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.

Nutrition Facts : Calories 147.1, Fat 9.7, SaturatedFat 1.4, Cholesterol 53.6, Sodium 72.5, Carbohydrate 9.3, Fiber 2.9, Sugar 5.4, Protein 7.6

1/4 cup olive oil
1 lime, juice of
1/4 cup fresh cilantro, chopped
1/4 teaspoon black pepper
1/2 cup finely chopped green pepper
1/4 cup finely chopped green onion
30 large shrimp, cooked
6 large ripe but firm, tomatoes

SHRIMP STUFFED TOMATOES

Make and share this Shrimp Stuffed Tomatoes recipe from Food.com.

Provided by jbickfordc

Categories     Swedish

Time 30m

Yield 8 stuffed tomatoes, 8 serving(s)

Number Of Ingredients 9



Shrimp Stuffed Tomatoes image

Steps:

  • Begin by cutting 1/8 of an inch off the top of the tomatoes.
  • Use a spoon to scoop out the core and seeds of the tomatoes.
  • Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
  • Rinse the shrimp, pat dry, and refrigerate.
  • Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
  • Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
  • Garnish with slices of avocado.
  • Chill for 20 minutes.

Nutrition Facts : Calories 222.3, Fat 13.3, SaturatedFat 2, Cholesterol 114.3, Sodium 285.5, Carbohydrate 13.9, Fiber 5.1, Sugar 4.7, Protein 14.5

8 medium tomatoes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons dried dill or 1/4 cup fresh dill
fresh chives
2 tablespoons lemon juice
salt and pepper
1 lb cooked shrimp
2 avocados (garnish)

SEAFOOD STUFFED TOMATOES

Make and share this Seafood Stuffed Tomatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 15



Seafood Stuffed Tomatoes image

Steps:

  • Combine the first 9 ingredients in a bowl; set aside.
  • In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.
  • Pour over rice mixture; toss gently.
  • Cover and chill for at least 1 hour.
  • Just before serving, cut a thin slice from the top of each tomato.
  • Scoop out pulp and discard, leaving a 1/2 inch thick shell.
  • Fill each tomato with about 1/2 cup of salad.
  • Serve immediately.

Nutrition Facts : Calories 235.3, Fat 4.5, SaturatedFat 1.2, Cholesterol 148.1, Sodium 1160, Carbohydrate 30.9, Fiber 3.3, Sugar 6, Protein 18

2 cups cooked rice
1 cup cooked baby shrimp
2 (6 ounce) cans crabmeat, rinsed,drained,and flaked
4 hard-boiled eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup dill pickle relish, drained
1 (2 ounce) jar chopped pimiento, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 -8 large tomatoes

STUFFED TOMATOES

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13



Stuffed Tomatoes image

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
  • Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
  • Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

4 large heirloom tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces 80/20 ground beef
2 cloves garlic, minced or grated
1 small red onion, diced
Zest of 1 lemon
1/2 cup finely chopped mint
1/2 cup finely chopped parsley
1 1/2 cups cooked long grain rice
1/4 cup toasted pine nuts
4 ounces goat cheese
2 tablespoons panko breadcrumbs

SHRIMP STUFFED BAKED TOMATOES

My Mom got this recipe from a friend of hers, I have made it quite a few times and they are great! The best ones I have ever tried.

Provided by Catygurl

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11



Shrimp Stuffed Baked Tomatoes image

Steps:

  • Make a small slice across the stem end of each tomato; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove excess moisture. Press dry papers into tomatoes to remove any remaining moisture.
  • Preheat oven to 375°F Meanwhile in a 12-inch skillet over medium heat, saute broccoli, onion and garlic in 1 tbsp of the olive oil untill onion is tender; stir often. Add shrimp, orzo and nuts, 2 tbsp of the cheese and the basil; blend well.
  • Spoon mixture into tomatoes. Arrange in a shallow baking dish. Sprinkle with remaining oil and cheese. Bake 20 minute or untill tops are golden.

Nutrition Facts : Calories 158, Fat 10.2, SaturatedFat 1.8, Cholesterol 40.5, Sodium 508.7, Carbohydrate 10.5, Fiber 3, Sugar 5.8, Protein 8.4

6 large firm ripe tomatoes
1 teaspoon salt
1/2 cup fresh broccoli, chooped
1/2 cup onion, finely chopped
1 medium garlic clove, minced
2 tablespoons olive oil, divided
1/4 lb shrimp, cooked and shelled, deveined and cut into peices
1 cup cooked orzo pasta
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, grated
1/4 teaspoon dried basil

STUFFED TOMATOES

A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 7



Stuffed tomatoes image

Steps:

  • A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
  • Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
  • Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

1 slice day-old bread
1 tsp chopped thyme
1 tbsp snipped chive or chopped parsley
1 tbsp olive oil
garlic clove , crushed
4 large tomatoes
4 tsp wholegrain mustard

FOUR "S" TOMATOES! (SIMPLE SHRIMP STUFFED SALAD)

Good buy on pre-cooked medium sized shrimp....so I took advantage. This was one of the ways I used them. Tasty and really easy!

Provided by Happy Harry 2

Categories     Free Of...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Four

Steps:

  • Remove 16 shrimp and set aside.
  • Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
  • To Make Tomato Bowls:.
  • Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
  • Cut off top and empty insides.
  • Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
  • Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
  • Line 4 plates with lettuce leaves. Fill each tomato half.
  • Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
  • Yum, yum -- enjoy!

Nutrition Facts : Calories 387.1, Fat 18.2, SaturatedFat 2.9, Cholesterol 275, Sodium 682.8, Carbohydrate 16.5, Fiber 3.7, Sugar 7.6, Protein 38.2

1 1/2 lbs medium shrimp, pre-cooked (or cook yourself)
3 stalks celery, finely minced
2 tablespoons parsley, finely minced (if you don't have fresh, leave out)
1 -1 1/2 tablespoon creole seasoning (can use Old Bay seasoning)
1 teaspoon black pepper, fresh ground
3/4 cup reduced-fat mayonnaise (no Miracle Whip, please)
1 cup frozen peas (do not cook, just rinse to separate)
4 medium-large beef tomatoes (garden fresh are best)
salt
parsley (optional)
curly lettuce leaf (optional)

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