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
Ingredients
- 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
Instructions
- Using a small knife, core Creole tomatoes. Using a small spoon, scoop out center of tomatoes. Place in a 13×9-inch baking dish.
- 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.
- Preheat oven to 375°.
- 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.
- Spoon rice mixture into tomatoes in baking dish (about ½ cup per tomato).
- 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.
- Bake until topping is golden, 15 to 20 minutes. Garnish with chives, if desired.
