Shrimp Scampi Risotto-Stuffed Tomatoes

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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