Shrimp Scampi Risotto-Stuffed Tomatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 179.9
- Total Fat
- 4.9 grams
- Saturated Fat
- 0.7 grams
- Cholesterol
- 86.1 milligrams
- Sodium
- 388 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 13.6 grams
- Sugar
- 0.2 grams
- Total: 1 hr 20 min
- Active: 20 min
Ingredients
1/4 cup finely crushed brown rice cereal
2 tablespoons plus 2 teaspoons chopped fresh parsley
2 garlic cloves, finely chopped
4 large ripe tomatoes (about 2 pounds)
1/2 pound medium shrimp, peeled, deveined and chopped into 1/2-inch pieces
1/4 cup uncooked Arborio rice
2 tablespoons dry vermouth, optional
1 teaspoon lemon zest
1 teaspoon olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
- Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.