Fresh garden tomatoes stuffed Caprese style with shrimp, garlic, basil, mozzarella cheese and Italian breadcrumbs; then baked until golden brown.
Today I'm honored to have my youngest daughter back here on the blog to share her latest experiment for Caprese Shrimp Stuffed Tomatoes.
She chose to make a seafood recipe since I don't prepare it very often myself. It looks great and the rest of the family really loved these tomatoes. Take it away G!
Hello everybody! It’s G again and I’m happy to be back on the blog after my first appearance two years ago with my recipe for Homemade Gnocchi with Sausage Bolognese Sauce. I'm excited to be back in the kitchen to share another original recipe with you.
This summer I was busy learning kitchen basics with my mom and helping her out some some blogging tasks. One of my favorite things to do was to find and pin fantastic looking recipes to her Pinterest boards.
As soon as I tasted my mom's Spinach, Mushroom & Brie Stuffed Tomatoes, I knew that making a similar recipe with shrimp was going to be a big hit.
These Caprese Shrimp Stuffed Tomatoes were DELICIOUS and had such a rich flavor, but not too "shrimpy" tasting. I know. Probably not a word, but I don't like when seafood tastes too fishy.
This recipe made me feel like I was back in Italy and eating such wonderful Italian foods. It can also be made without shrimp if you don't like shrimp or seafood.
It was so much fun making this recipe, but the fun part is eating it together as a family. I hope you like it as much as we did. Bon Appetit!
Ingredients Needed
For this recipe you'll need the following ingredients:
Tomatoes: Beefsteak or Heirloom tomatoes work best so they're large enough to stuff with the other ingredients.
Extra Large Raw Shrimp
Garlic
Fresh Basil
Shredded Mozzarella Cheese
Grated Parmesan cheese
How do you make Caprese Shrimp Stuffed Tomatoes?
Preheat oven to 350 degrees F. Add the oil to a small saute pan, heat over medium heat; then add the shrimp.
Cook until the shrimp is cooked through and pink for approximately 3-5 minutes(should not be clear or gray). Remove from pan, allow to cool slightly and cut in half.
Place your tomatoes on a flat surface, slicing a thin slice off of the bottom if necessary so it sits flat; then take a sharp knife and cut a circle in the top of the tomato.
Remove the inside pulp and even out the inside of the tomato shell using a spoon. Chop the tomato pulp and place in a bowl; then add the shrimp, garlic, basil, both cheeses and the breadcrumbs. Mix well.
You may need to adjust your breadcrumbs if the mixture is too dry/moist, it depends on how much tomato pulp/juice each tomato yields.
Stuff the tomato mixture into the tomato shells and place in an oven safe baking dish. Bake for 15-20 minutes or until the breading is lightly brown.
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Caprese Style Shrimp Stuffed Tomatoes
Ingredients
- 4 large tomatoes
- 12 extra large raw shrimp (cleaned and deveined)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh basil
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- ¾ cup italian flavored breadcrumbs
Instructions
- Preheat oven to 350 degrees F.
- Add the oil to a small saute pan, heat over medium heat; then add the shrimp. Cook until the shrimp is cooked through and pink for approximately 3-5 minutes(should not be clear or gray). Remove from pan, allow to cool slightly and cut in half.
- Place your tomatoes on a flat surface, slicing a thin slice off of the bottom if necessary so it sits flat; then take a sharp knife and cut a circle in the top of the tomato. Remove the inside pulp and even out the inside of the tomato shell using a spoon.
- Chop the tomato pulp and place in a bowl; then add the shrimp, garlic, basil, both cheeses and the breadcrumbs. Mix well. (You may need to adjust your breadcrumbs if the mixture is too dry/moist, it depends on how much tomato pulp/juice each tomato yields).
- Stuff the tomato mixture into the tomato shells and place in an oven safe baking dish.
- Bake for 15-20 minutes or until the breading is lightly brown.
Nutrition
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