Seafood Stuffed Tomatoes Recipes

Steps:

• Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
• 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
• 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
• 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

Steps:

• Combine oil, lime juice, cilantro and pepper and mix well.
• Add green pepper and green onion and mix.
• Add shrimp and stir gently. Set aside.
• Cut tomatoes across 3 times (crossing in the middle as if into 6 wedges).
• but do not cut all the way thru the bottom.
• Each tomato should still be in 1 piece, with the wedges slightly separated, but still joined at the bottom.
• Place shrimp between each wedge in each tomato.
• Spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato.
• (These can be made ahead; covered and refrigerated until about 1 hours before serving). Spoon dressing back over stuffed tomatoes.
• To serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.

Steps:

• Begin by cutting 1/8 of an inch off the top of the tomatoes.
• Use a spoon to scoop out the core and seeds of the tomatoes.
• Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
• Rinse the shrimp, pat dry, and refrigerate.
• Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
• Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
• Garnish with slices of avocado.
• Chill for 20 minutes.

Steps:

• 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.

Steps:

• Remove 16 shrimp and set aside.
• Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
• To Make Tomato Bowls:.
• Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
• Cut off top and empty insides.
• Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
• Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
• Line 4 plates with lettuce leaves. Fill each tomato half.
• Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
• Yum, yum -- enjoy!

Steps:

• Combine the first 9 ingredients in a bowl; set aside.
• In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.
• Pour over rice mixture; toss gently.
• Cover and chill for at least 1 hour.
• Just before serving, cut a thin slice from the top of each tomato.
• Scoop out pulp and discard, leaving a 1/2 inch thick shell.
• Fill each tomato with about 1/2 cup of salad.
• Serve immediately.

Steps:

• Make a small slice across the stem end of each tomato; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove excess moisture. Press dry papers into tomatoes to remove any remaining moisture.
• Preheat oven to 375°F Meanwhile in a 12-inch skillet over medium heat, saute broccoli, onion and garlic in 1 tbsp of the olive oil untill onion is tender; stir often. Add shrimp, orzo and nuts, 2 tbsp of the cheese and the basil; blend well.
• Spoon mixture into tomatoes. Arrange in a shallow baking dish. Sprinkle with remaining oil and cheese. Bake 20 minute or untill tops are golden.

Steps:

• Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.