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Tomatoes Stuffed With Orzo Shrimp Salad

  • 20minutes
  • 363calories

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Ingredients Jump to Instructions ↓

  1. 4 large vine ripened tomatoes

  2. 1/3 cup orzo pasta

  3. 2 tablespoons olive oil

  4. 2 tablespoons butter

  5. 1/8 cup celery , diced

  6. 1/8 cup onion , finely chopped

  7. 3 garlic cloves , finely minced

  8. 2 tablespoons fresh basil , chopped

  9. 1/4 cup minced sage salt and pepper

  10. 1/4 lb medium shrimp , peeled, deveined, tails removed (chopping all except saving four for garnish)

  11. 1/8 cup red pepper, diced

  12. 2 teaspoons balsamic vinegar

  13. 1/8 cup kalamata olive , pitted and quartered

  14. 6 ounces feta cheese , crumbled

  15. 4 fresh basil leaves fresh greens , for bed for tomatoes olive oil balsamic vinegar, for drizzle

Instructions Jump to Ingredients ↑

  1. Cook orzo in boiling salted water until al dente; drain.

  2. Hollow out tomatoes, being careful not to pierce bottom.

  3. Drain well upside down on paper towels.

  4. Heat olive oil and butter in a large skillet over medium-high heat.

  5. Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.

  6. Add sage and heat being careful not to burn it add basil and season with salt and pepper.

  7. Remove from heat immediately.

  8. Cool.

  9. Set aside the 4 whole shrimp for the garnish.

  10. Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.

  11. Stuff into large tomatoes.

  12. Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.

  13. Drizzle olive oil and Balsamic vinegar on each salad. ?

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