Shrimp-Stuffed Creole Tomatoes

Shrimp-Stuffed Creole Tomatoes

The actual cultivar of Creole tomatoes will vary by grower, but they are typically Celebrity tomatoes. Any firm, roughly round tomato will do well in this recipe.

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.



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