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.

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