Shrimp-Stuffed Creole Tomatoes
  • 8 Creole or beefsteak tomatoes
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • ¼ cup diced celery
  • 1 clove garlic, finely chopped
  • 1¼ teaspoons kosher salt, divided
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1½ cups chicken broth
  • ¼ cup dry white wine
  • 1 cup long-grain rice
  • ½ pound medium fresh shrimp, peeled and deveined
  • ½ cup halved cherry tomatoes
  • 2 tablespoons chopped fresh parsley
  • ¼ cup seasoned panko (Japanese bread crumbs)
  • Garnish: sliced fresh chives
  1. Using a small knife, core Creole tomatoes. Using a small spoon, scoop out center of tomatoes. Place in a 13×9-inch baking dish.
  2. In a Dutch oven, melt 1 tablespoon butter with oil over medium heat. Add onion, celery, garlic, 1 teaspoon salt, paprika, black pepper, and cayenne. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add tomato paste, and cook for 2 minutes. Add fire-roasted tomatoes, broth, and wine, scraping browned bits from bottom of pot with a wooden spoon. Increase heat to medium-high, and bring to a boil. Add rice, and cook, stirring occasionally, for 2 minutes. Reduce heat to medium-low. Cover and simmer until rice is tender, 15 to 20 minutes.
  3. Preheat oven to 375°.
  4. Stir shrimp, cherry tomatoes, and parsley into rice mixture. Cover and cook until shrimp are pink and firm, about 10 minutes. Remove from heat. Uncover; let cool for 10 minutes.
  5. Spoon rice mixture into tomatoes in baking dish (about ½ cup per tomato).
  6. In a small microwave-safe bowl, melt remaining 1 tablespoon butter on high. Stir in bread crumbs and remaining ¼ teaspoon salt. Sprinkle on top of rice mixture.
  7. Bake until topping is golden, 15 to 20 minutes. Garnish with chives, if desired.
Recipe by Louisiana Cookin at