Fresh Stuffed Tomatoes
Shrimp Stuffed Tomatoes


4 large tomatoes, prepped as below
1 pound large shrimp, peeled and deveined
2 large onions, julienne
1 Tablespoon sugar
4 Tablespoons cilantro, chopped
4 Tablespoons Sherry
Juice from one orange or 1/3 cup
1 clove garlic, chopped
¼ teaspoon ginger powder
pinch cayenne pepper, optional
salt and pepper to season
2 Tablespoons olive oil


Place onions in a bowl or Ziploc bag, add sherry, toss and let macerate in the refrigerator for at least an hour, or up to a maximum of 3 hours. Place shrimp in a different bowl or Ziploc bag, add orange juice, garlic, cayenne, ginger powder, 1 Tablespoon of the cilantro and season with salt and pepper. Marinate this in the refrigerator for an hour. Prep tomatoes per below information. Preheat oven to 375 F. Drain and saute onions until slightly translucent. Layer casserole dish with most of the onions (save some to top tomatoes) and sprinkle most of the remaining cilantro and sugar on top. Stuff prepped tomatoes with seasoned shrimp and place on top of onions in casserole dish. Top tomatoes with remaining onions and drizzle olive oil and any leftover seasoning juice from shrimp on each tomato. If any oil and juice are left, drizzle on top of onions in casserole dish. Sprinkle remaining cilantro over entire dish and bake for 35 to 45 minutes. Serve with brown rice and a green salad. To prep tomato: Take medium to large size tomatoes and cut off a thin sliver on the bottom so that the tomatoes will stand up without falling/rolling over. ONLY A THIN SLICE! If you cut too deep, you will cut into the flesh of the tomato and the stuffing will fall out eventually. Cut off top of tomato and scoop out inside seeds and some of the flesh being careful not to break through tomato shell from the inside out. Serves 4 Additional stuffings for Tomatoes -- COLD: Brown rice salad, any seafood, chicken, tuna or bean salad. WARM: Marinated chicken breasts, rice with ground beef or turkey, corn medley.