25 November 2009
Prawn-Stuffed Tomato Bake (& Pizza)
I had the whole day off on Monday so I figured it would be kind of embarrassing if I just ate a frozen pizza again.
I did, though, eat a frozen pizza. But it was while also making some delicious prawn, orzo and pine nut stuffed tomatoes. The recipe comes from a little recipe card I found in the produce section at Safeway.
Prawn-Stuffed Tomato Bake
8 medium tomatoes
1/2 cup fresh chopped broccoli
1 clove garlic, minced
2 Tbsp olive oil, divided
12–16 large prawns, shelled and cut into pieces
1 cup cooked orzo pasta
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese, divided
1/4 tsp dried basil
1. Slice tops off tomatoes; core and seed them. (Save tomato innards to make something with later in the week.)
Sprinkle a bit of salt in tomatoes and place upside down on paper towels; let stand about 30 minutes to drain.
2. Toast pine nuts. Do not get distracted and overtoast them as in photo above.
3. Set oven to 375°F. Sauté onion, broccoli and garlic in 1 Tbsp oil until onion is tender. Add prawns, orzo, pine nuts, 2 Tbsp Parmesan cheese and basil; blend well.
4. Spoon mixture into prepared tomatoes on a baking sheet. Pour remaining 1 Tbsp oil over tomatoes and sprinkle with remaining 2 Tbsp Parmesan. Bake 20 minutes until tops are golden.