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SHRIMP AND RICE STUFFED TOMATOES

Serves : 4
INGREDIENTS
  • 1 3/4 cups uncooked long grain rice
  • 4 large ripe tomatoes
  • 1 olive oil
  • 1 cup chopped onion
  • 1 garlic clove minced
  • 1/2 cup 2oz crumbled feta cheese
  • 2 chopped fresh or 2 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 1/2 salt
  • 1/2 black pepper
  • 1/2 medium shrimp peeled and deveined
  • 1/2 cup hot water
DIRECTIONS

Preheat oven to 350� F.

Cut tops off tomatoes, and reserve. Carefully scoop out tomato pulp, leaving shells intact. Reserve 1/2 cup pulp.

Heat oil in medium nonstick skillet over medium high heat. Add onion, saut� 3 minutes. Add garlic, saut� 1 minute. Add reserved 1/2 cup tomato pulp, cook 5 minutes or until liquid evaporates. Add onion mixture, cheese, and next 5 ingredients oregano through shrimp to 2 cups rice.

Place tomato shells in an 8 inch square baking dish. Divide rice mixture evenly among tomato shells, and replace tomato tops. Add hot water to baking dish. Bake at 350� F. for 40 minutes or until tomatoes are tender and rice mixture is thoroughly heated.

Serve warm or chilled.