Shrimp-Stuffed Tomatoes Recipe

Perfect for summer, this light dish is shrimp-ly irresistible.

Serve these at room temperature as an appetizer for a special dinner, or for a light summer lunch.

Serves 4



  • 4 firm, large tomatoes (about 2½ to 3 inches in diameter)
  • Brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon chopped lemon zest
  • 2 teaspoons chopped garlic, green germ removed
  • 2 slices firm white bread
  • 2 tablespoons coarsely chopped celery leaves
  • 1 cup chopped Roger's Jumbo White Shrimp
  • 1 to 2 tablespoons pine nuts (optional)




Halve the tomatoes and squeeze gently to remove some of the seeds and juices. Drain on a paper towel. Lightly dust each tomato with brown sugar. (This should be a trace element -- do not use more than a pinch for each cut surface.) Heat the olive oil in a large nonreactive skillet. Put the tomatoes, cut sides down, into the pan and lower the heat to medium-low. Cook for 10 minutes.

Meanwhile, place the lemon zest, garlic, bread slices, and celery leaves in a blender or food processor. Blend (or pulse) until the bread is in coarse crumbs and all the ingredients are combined.

Preheat the oven to 400°F.

Remove the tomatoes from the pan (leaving the fat and cooking juices) and place, glazed sides up, in a lightly oiled baking dish. Place the pan back on the stove, add the chopped jumbo white shrimp, and stir until just cooked through. Stir in the bread crumbs. Arrange the shrimp in the tomatoes and top with the bread crumbs. Sprinkle with pine nuts if you wish. Bake for 10 to 15 minutes, or until lightly browned. Cool to room temperature before serving.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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