Tag: creole tomatoes

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!

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

Note:

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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Spicy Creole Tomatoes Stuffed with Shrimp

Sometimes, the best side dishes result from taking a large vegetable such as a ripe bell pepper or tomato and stuffing it with a well-seasoned mixture of meat, vegetables, and spices. In southern kitchens, many agree that the best types of tomatoes to stuff are Creole tomatoes due to their unique sweetness that pairs nicely with multiple types of stuffing. The recipe blog Louisiana Cookin certainly agrees with combining Creole tomatoes with stuffing, as their recipe for shrimp-stuffed Creole tomatoes results in a savory, spicy, and rich side dish that’s so flavorful that you might promote it to the main course before the summer’s over.

Ingredients

  • ½ pound of medium-sized fresh shrimp, peeled and deveined
  • 8 whole Creole or beefsteak tomatoes
  • ½ cup of cherry tomatoes, halved
  • 1 (14.5-ounce) can of fire-roasted diced tomatoes
  • 1 tablespoon of tomato paste
  • 1 cup of long-grain rice
  • 1½ cups of chicken broth
  • ¼ cup of dry white wine
  • 1 tablespoon of olive oil
  • ½ cup of a yellow onion, diced
  • ¼ cup of celery, diced
  • 1 clove of garlic, finely chopped
  • 2 tablespoons of unsalted butter, divided
  • ¼ cup of seasoned panko (Japanese bread crumbs)
  • 2 tablespoons of fresh parsley, chopped
  • A bunch of freshly-chopped chives, for garnish
  • ¼ teaspoon of smoked paprika
  • ⅛ teaspoon of cayenne pepper
  • 1¼ teaspoons of kosher salt, divided
  • ¼ teaspoon of fresh ground black pepper

Directions

  1. You’ll want to begin this delicious and delightful recipe for Creole tomatoes stuffed with shrimp by removing the core from your Creole tomatoes with a small knife, such as a paring knife. Afterward, use a small spoon to scoop out the center of the tomatoes and place your 8 Creole or beefsteak tomatoes onto a 13×9-inch baking dish.
  2. Then you’ll place your tablespoon of butter into a Dutch oven and pour vegetable oil over the butter. Melt your oil-covered butter in the Dutch oven and once it’s melted, you’ll add your finely-chopped clove of garlic, diced celery, diced yellow onion, 1 teaspoon of salt, smoked paprika, black pepper, and cayenne pepper to the Dutch oven. You’ll then cook your vegetables in the melted butter until they are properly softened, which should take about five minutes.
  3. Next, add in your tablespoon of tomato paste and continue to cook your ingredients for another two minutes. At which point, you’ll add in your can of fire-roasted tomatoes, chicken broth, and white wine. Use a wooden spoon to scrape the browned bits from the bottom of the pan and stir them into the rest of the ingredients.
  4. Increase the Dutch oven’s heat to medium-high and bring the contents of your pot to a boil. Add in your rice and cook while stirring occasionally for about two additional minutes. Then, reduce your heat to medium-low and cover the pot. Simmer the contents until the rice is tender; this should take 15-20 minutes.
  5. Preheat your oven to 375°F. Once your rice is done and tender, you’ll stir your cherry tomatoes, shrimp, and parsley into your rice mixture. Cover the mixture and cook the contents of your pot in the oven until the shrimp are pink and firm, which should take approximately 10 minutes. Once they’re done, remove the pot from the heat, uncover it, and allow it to cool for about 10 minutes.
  6. Spoon your rice mixture into the pre-prepared tomatoes that you placed in the baking dish. You’ll place approximately ½ a cup of shrimp-rice mixture into each tomato. Place your remaining butter into a small microwave-safe bowl and melt the butter on high. Stir in your panko Japanese bread crumbs and the remaining ¼ teaspoon of salt. Then, sprinkle this atop your rice mixture.
  7. Continue to bake the stuffed tomatoes until the topping is of a golden coloration, which should take about 15 to 20 minutes. Garnish the tops with your chopped chives, and enjoy!

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Summer Salad With Corn Za’atar Dressing

Summer is hands-down the perfect season to cook fresh produce, and let it stand out alongside seafood as a lightweight culinary treat. Luckily, this delicious summer salad recipe from Epicurious for a zesty salmon salad with summer corn, heirloom tomatoes, arugula, and a one-of-a-kind za’atar dressing is just the treat for your dinner table this summer.

Ingredients

  • 4 salmon fillets, skinless and 5–6-ounce each
  • 5 ears of corn-on-the-cob, washed and husked
  • 2 whole lemons
  • 3 tablespoons of freshly-squeezed lemon juice
  • ½ a red onion, thinly sliced
  • 3 cloves of garlic, peeled and crushed
  • 4 teaspoons of za’atar, plus more for serving
  • 3 whole bay leaves, preferably fresh
  • 3 sprigs of fresh thyme
  • 2 medium heirloom tomatoes or even creole tomatoes if you still have some, cut into wedges (about 1½ pounds)
  • A few sprigs of baby arugula or other baby greens (for serving)
  • ½ cup of extra-virgin olive oil
  • A few dashes of kosher salt, for boiling water

Directions

  1. You’ll want to begin this recipe by taking a large pot, filling it ¾ full with water, and generously salting the water. The recipe author at Epicurious suggests that the pot of water “should taste like the ocean,” so don’t skimp on the salt. Then, thinly-slice half of 1 lemon, and add it to the water along with your crushed garlic cloves, sprigs of fresh thyme, and fresh bay leaves. Place your pot of herbal, salted water on a stove burner and bring the pot to a boil. Allow the water to boil for at least 3 minutes but no more than 10 minutes in order to properly infuse the water with the lemons, salt, and herbal flavors.
  2. While your water is boiling or your pot of boiling water is infusing, you’ll want to whisk your extra-virgin olive oil, 3 tablespoons of fresh lemon juice, 4 teaspoons of za’atar, and 1 teaspoon of kosher salt into a small bowl.
  3.  Once your water is properly infused and at a satisfyingly rolling boil, you’ll want to add your ears of corn-on-the-cob to the pot of boiling water and cook the husked ears of corn until they each become bright yellow in coloration and tender. This cooking process should take about 6 minutes in total for the 5 ears of corn, and you’ll want to transfer the ears to a nearby plate, allowing them to cool.
  4. After the ears of corn-on-the-cob are transferred out of the pot of boiling water, you will go ahead and reduce the burner’s heat to low and gently add your skinless salmon fillets to the water with a cooking utensil. Be sure to be careful and not add the salmon too harshly to the water. You’ll only want to poach the salmon fillets just until they are cooked through, which should take about 5 minutes. Afterward, transfer the fillets to a cutting board with a slotted spoon or a spatula and flake them into bite-sized chunks.
  5. Meanwhile, use a sharp kitchen knife and slice the corn off of the cob into a large mixing bowl. Add your heirloom tomatoes and red onion to the loose corn kernels. Using a mixing spoon, toss these vegetables with ½ a cup of the salad dressing you made and set aside earlier.
  6. Add the flaked salmon to your corn mixture, and toss the salad very gently just to coat it with dressing. Afterward, transfer pieces of your summer corn, tomato, and salmon salad to a serving platter or divide the salad among individual plates for serving. Top the salad(s) with the baby arugula and drizzle with the remaining za’atar dressing. Consider serving alongside additional za’atar for a better presentation, and enjoy.

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