Mediterranean Orzo Shrimp-Stuffed Tomatoes
A delightful summer dish that combines plump vine-ripened tomatoes with a zesty orzo and shrimp salad. Perfect for hot days, this refreshing meal bursts with the flavors of fresh herbs, tangy feta cheese, and a hint of balsamic vinegar. Serve it as a vibrant side dish or make it the star of your summer gathering. For an elegant appetizer, use cherry tomatoes stuffed with this colorful mixture, making them a crowd-pleasing bite-sized delight!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Large vine-ripened tomatoes
4 (Hollowed out)
Orzo pasta
1/3 cup (Cooked al dente)
Olive oil
2 tablespoons (For cooking)
Butter
2 tablespoons (For cooking)
Celery
1/8 cup (Diced)
Onion
1/8 cup (Finely chopped)
Garlic cloves
3 (Finely minced)
Fresh basil
2 tablespoons (Chopped)
Minced sage
1/4 cup
Salt and pepper
to taste
Medium shrimp
1/4 lb (Peeled, deveined, tails removed, chop all except four)
Red pepper
1/8 cup (Diced)
Balsamic vinegar
2 teaspoons
Kalamata olives
1/8 cup (Pitted and quartered)
Feta cheese
6 ounces (Crumbled)
Fresh basil leaves
4 (For garnish)
Fresh greens
as needed (For serving)
Olive oil
for drizzle
Balsamic vinegar
for drizzle
Instructions
1
Begin by cooking 1/3 cup of orzo pasta in a pot of boiling salted water until al dente. Drain the orzo and set aside.
2
Carefully hollow out 4 large vine-ripened tomatoes, ensuring not to pierce the bottom. Turn them upside down on paper towels to drain.
3
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
4
Add 1/8 cup diced celery, 1/8 cup finely chopped onion, and 3 finely minced garlic cloves to the skillet. Sauté until the vegetables soften and the shrimp starts to turn pink.
5
Add 1/4 cup minced sage and cook briefly, being cautious not to burn the herbs. Then stir in 2 tablespoons of chopped fresh basil, seasoning the mixture with salt and pepper to taste.
6
Remove the skillet from the heat and allow the mixture to cool down.
7
Reserve 4 whole shrimp for garnish, then add the cooled shrimp mixture to the bowl with the cooked orzo, 1/8 cup diced red pepper, 2 teaspoons balsamic vinegar, 1/8 cup quartered kalamata olives, and 6 ounces crumbled feta cheese. Stir gently until combined.
8
Generously stuff the hollowed tomatoes with the orzo and shrimp salad mixture.
9
To serve, arrange the stuffed tomatoes on a bed of fresh greens. Top each tomato with one basil leaf and the reserved shrimp.
10
Finish with a drizzle of olive oil and balsamic vinegar over each salad before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Orzo Shrimp-Stuffed Tomatoes?
It is a refreshing summer dish consisting of vine-ripened tomatoes filled with a zesty salad made of orzo pasta, sautéed shrimp, feta cheese, and fresh herbs.
What kind of tomatoes should I use for this recipe?
The recipe calls for 4 large vine-ripened tomatoes, though you can use cherry tomatoes if you want to make bite-sized appetizers.
How do I prepare the tomatoes for stuffing?
Carefully hollow out the tomatoes without piercing the bottom and drain them upside down on paper towels to remove excess moisture.
How much orzo pasta is needed?
You will need 1/3 cup of orzo pasta.
What is the best way to cook the orzo?
Cook the orzo in a pot of boiling salted water until it reaches an al dente texture, then drain and set aside.
What fats are used to sauté the shrimp and vegetables?
The recipe uses a combination of 2 tablespoons of olive oil and 2 tablespoons of butter.
Which aromatics are included in the sauté?
The aromatics include 1/8 cup diced celery, 1/8 cup finely chopped onion, and 3 finely minced garlic cloves.
How should the shrimp be prepared before cooking?
The shrimp should be peeled and deveined with tails removed. Chop most of the shrimp but reserve four whole ones for garnish.
What herbs are used in the shrimp mixture?
The recipe uses 1/4 cup minced sage and 2 tablespoons of chopped fresh basil.
When should I add the minced sage to the skillet?
Add the minced sage after the vegetables have softened and the shrimp starts to turn pink, being careful not to burn the herbs.
Does the shrimp mixture need to cool before mixing?
Yes, remove the skillet from heat and allow the mixture to cool down before combining it with the orzo and other ingredients.
What kind of cheese is in the filling?
The recipe uses 6 ounces of crumbled feta cheese.
What type of olives are used?
The recipe calls for 1/8 cup of pitted and quartered Kalamata olives.
How much red pepper is added to the salad?
Add 1/8 cup of diced red pepper to the mixture.
What type of vinegar is used in the dressing?
Balsamic vinegar is used both in the salad mixture (2 teaspoons) and as a final drizzle.
How many whole shrimp are kept for garnish?
Reserve 4 whole shrimp to place on top of the finished tomatoes.
How are the tomatoes served?
Arrange the stuffed tomatoes on a bed of fresh greens and top each with a basil leaf and a reserved shrimp.
Is there a final topping before serving?
Yes, finish the dish with a drizzle of olive oil and balsamic vinegar over each salad.
Can I use cherry tomatoes instead?
Yes, using cherry tomatoes makes this an elegant, crowd-pleasing bite-sized appetizer.
How many garlic cloves are needed?
The recipe requires 3 finely minced garlic cloves.
What should I do with the celery and onion?
Dice 1/8 cup of celery and finely chop 1/8 cup of onion to sauté with the garlic and shrimp.
What provides the Mediterranean flavor profile?
The combination of feta cheese, Kalamata olives, balsamic vinegar, and fresh herbs creates the Mediterranean flavor.
How much feta cheese should I use?
The recipe calls for 6 ounces of crumbled feta cheese.
Is the shrimp cooked before being added to the orzo?
Yes, the shrimp is sautéed in a skillet until it turns pink before being mixed with the orzo.
What greens should I serve this with?
The recipe suggests serving the tomatoes on a bed of fresh greens of your choice.
Is this a hot or cold dish?
This is a refreshing summer dish that is typically served cool or at room temperature.
How many large tomatoes does this recipe fill?
The recipe is designed to fill 4 large vine-ripened tomatoes.
Are the shrimp tails left on?
No, the recipe specifies that the tails should be removed.
What are the main tags for this recipe?
Key tags include summer salad, stuffed tomatoes, orzo salad, shrimp dish, and Mediterranean.
Is this recipe suitable for a light meal?
Yes, it is described as a delightful light meal or a vibrant side dish perfect for hot days.