SHRIMP STUFFED TOMATOES RECIPES

Name: Baked Shrimp with Tomatoes and Feta
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 4 servings, serving size 1 1/2 cups
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced (about 1 1/2 cups); 2 cloves garlic, minced (about 2 teaspoons); 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices; 1/4 cup finely minced fresh flat-leaf parsley; 1 tablespoon finely minced fresh dill; 1 1/4 pounds medium shrimp, peeled and deveined; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup crumbled feta cheese (about 3 ounces)

BAKED SHRIMP WITH TOMATOES AND FETA RECIPE - FOOD NETWORK

Baked Shrimp with Tomatoes and Feta Recipe - Food Network image

Provided by Ellie Krieger

Categories main-dish

Total Time 36 minutes

Prep Time 15 minutes

Cook Time 21 minutes

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, FatContent 11 grams, SaturatedFatContent 4.5 grams, CholesterolContent 240 milligrams, SodiumContent 710 milligrams, CarbohydrateContent 12 grams, FiberContent 2 grams, ProteinContent 35 grams

STUFFED TOMATOES RECIPE | SUNNY ANDERSON | FOOD NETWORK

Stuffed Tomatoes Recipe | Sunny Anderson | Food Network image

Provided by Sunny Anderson

Categories appetizer

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

Steps:

Preheat oven to 400 degrees F.
Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

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