A Recipe that Combines Creole Tomatoes and LA Seafood
If you’re craving a dish that’s full of flavor and easy to make, look no further than these shrimp-stuffed Creole tomatoes. Bursting with juicy shrimp, zesty Creole spices, and fresh creole tomato goodness, this recipe from LouisianaCookin is the perfect way to spice up your weeknight dinner routine. Whether you’re a seafood lover or just looking for something new to try in the kitchen, this dish is sure to impress both your taste buds and dinner guests alike. So grab some ripe tomatoes and get ready to dive into one of the best recipes around!
- ½ pound of medium fresh shrimp, peeled and deveined
- 1 (14.5-ounce) can of fire-roasted diced tomatoes
- 8 beefsteak or Creole tomatoes
- ½ cup of cherry tomatoes, halved
- 1 tablespoon of tomato paste
- 1 cup of long-grain rice
- 2 tablespoons unsalted butter, divided
- 1½ cups of chicken broth
- ¼ cup of dry white wine
- 1 tablespoon olive oil
- 2 tablespoons of chopped fresh parsley
- ¼ cup of celery, diced
- ½ cup of yellow onion, diced
- 1 clove of garlic, finely chopped
- ¼ cup of seasoned panko (Japanese bread crumbs)
- ¼ teaspoon of smoked paprika
- 1¼ teaspoons of kosher salt, divided
- ¼ teaspoon of ground black pepper
- ⅛ teaspoon of cayenne pepper
- Garnish: sliced fresh chives
- You’ll want to start this delicious recipe for shrimp-stuffed creole tomatoes by coring your 8 beefsteak or Creole tomatoes with a small paring knife. Then, using a small spoon, you’ll scoop out the center of each of the eight tomatoes. Afterward, place the tomatoes into a 13×9-inch baking dish.
- Next, take a Dutch oven and melt 1 tablespoon of butter with oil over medium heat. Once the butter is melted, add in your onion, celery, garlic, salt, paprika, black pepper, and cayenne pepper. Cook these ingredients while stirring occasionally until the vegetables are softened, which should take about 5 minutes.
- Add in your tomato paste and continue cooking for an additional 2 minutes. Then, add in your fire-roasted tomatoes, chicken broth, and white wine. Use a wooden spoon to scrape the browned bits from the vegetables from the bottom of the pan.
- Increase the heat to medium-high and bring it all to a boil. Add in your rice and cook while stirring occasionally, for about 2 minutes. Reduce the heat to medium-low, cover, and allow it all to simmer until the rice is tender,which should be approximately 15 to 20 minutes.
- The next step is to preheat your oven to 375°F. Stir your shrimp, cherry tomatoes, and parsley into your cooked rice mixture. Cover the pot and continue to cook until the shrimp become pink and quite firm, which should take about 10 minutes. At this point, remove the pot from the heat, uncover it, and let it cool for 10 minutes.
- Next, spoon the rice mixture into the pre-cored tomatoes that you placed into a baking dish. Place approximately ½ cup of the rice mixture in each tomato.
- In a small microwave-safe bowl, melt your remaining 1 tablespoon of butter on high and stir in your bread crumbs and the remaining ¼ teaspoon of salt. Sprinkle this on top of the rice mixture.
- Bake until the topping is of a golden brown coloration, which should take about 15 to 20 minutes. Garnish the tops with fresh chives and enjoy!
When it comes to shrimp-stuffed creole tomatoes, the possibilities are endless. Whether you’re looking for an appetizer or a main dish, this recipe is sure to please. Here are some of our favorite serving suggestions: As an appetizer: Serve shrimp-stuffed creole tomatoes as part of a larger spread, alongside other hors d’oeuvres like cheese and crackers or veggie plates. As a main dish: Serve shrimp-stuffed creole tomatoes as a main course, alongside a simple salad and some crusty bread. As a side dish: Serve shrimp-stuffed creole tomatoes as a side to complement another protein-rich main course, like steak or chicken.
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