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Stuffed Tomatoes with Rice and Shrimp

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Stuffed Tomatoes with Rice and Shrimp
4 Medium
Total: Active:
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Ingredients (8)

  • 4 ripe round tomatoes (about the size of a tennis ball)
  • 4 tablespoons of rice
  • 1/4 yellow onion, chopped
  • clove of garlic, skin removed
  • herbs of your choice, I use basil or parsley
  • olive oil
  • salt
  • pepper

This is Italian Comfort Food! Stuff your tomatoes with rice and either shrimp, veggies or meat for a delicious antipasta, side dish or just for lunch!


  1. 1Wash your tomatoes & slice off the tops, with a spoon, hollow out the flesh of the the tomato being careful not to pierce the cup you are making.
  2. 2Save the pulp & juice, pass through a food mill or give it a turn in the food processor, blender, etc.
  3. 3In a small pot, brown 1 clove of garlic in a glug of olive oil.
  4. 4Remove & discard.
  5. 5Then on low heat, slowly sauté your onion until it is translucent–approximately 10 minutes.
  6. 6Add in your rice & sauté for 1 minute, then raise heat & add tomato pulp.
  7. 7Season with salt & pepper.
  8. 8Bring to a low simmer for a minute or two. Remove from heat and add in herbs.
  9. 9

    NOTE: If you are using a different rice other than long grain white rice, you will need to par-cook the rice first, for example brown rice, wild rice, etc.
    Also this is where you can be creative. Incorporate shrimp with the onions or a little ground veal or sausage if you like also veggies work great too.

  10. 10Spoon mixture into cups of tomatoes and replace the tops of the tomatoes.

  11. 11Bake in a casserole dish with a little olive oil rubbed on the bottom at 375 F/ 190 C for 20-30 minutes.

  12. 12When the rice is cooked and the tomatoes have started to split it’s done. Serve hot warm or cold with a drizzle good olive oil atop.
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