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Roasted Tomatoes with Shrimp-and-Garlic-Bread Stuffing

May 2009
Roasted Tomatoes with Shrimp-and-Garlic-Bread Stuffing

by 2 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 15 mins

Cook: 40 mins

  • 5 ounces frozen garlic bread
  • 8 plum tomatoes, halved lengthwise
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons chopped fresh basil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/3 pound frozen cooked bay shrimp, thawed and coarsely chopped
  • 1/4 cup grated asiago cheese
  1. Preheat the oven to 425 degrees . Arrange the garlic bread on a baking sheet and bake until toasted; let cool.
  2. Meanwhile, scoop out the tomato flesh and seeds and coarsely chop; transfer to a small bowl. In a large bowl, toss the tomato halves with 3 tablespoons olive oil; season with salt and pepper. Arrange cut side up on a foil-lined baking sheet, sprinkle with 1 tablespoon basil and bake for 30 minutes.
  3. Meanwhile, cut the garlic bread into cubes. Using a food processor, process into crumbs; transfer to a medium bowl.
  4. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened; season with salt and pepper. Add the tomato flesh and cook until most of the liquid is absorbed, about 3 minutes. Add the shrimp and cook, stirring often, until heated through. Add to the garlic breadcrumbs and stir in the remaining 1 tablespoon basil.
  5. Preheat the broiler. Divide the shrimp mixture among the roasted tomato halves and top with the cheese. Broil until the cheese is melted, about 2 minutes.