Corn and Shrimp Stuffed Tomatoes

Celebrate the end of tomato season by using up the last of your beautiful large, juicy tomatoes. This recipe saves the tomato pulp to create a savory shrimp and corn filling sure to satisfy any picky eater.

Cuisine

Mediterranean

Course

Appetizer, Dinner, Side Dish

Difficulty

Easy

Duration

27 Minutes

Diet

Halal, Kosher, Low Sodium

Cooking Technique

Air Fry

Keywords

27 minutes, 6 servings, air fry, air fryer, appetizer, black pepper, cook 12 min, cooked rice, deveined peeled shrimp, dinner, easy, halal, Instant Pot Culinary Team, kosher, large beefsteak tomatoes, limes, low sodium, mediterranean, olive oil for finishing, or 1/2 cup corn kernels, prep 15 min, salt, scallions, shellfish, side dish, vortex air fryer, vortex air fryer oven, white onion

Prep Time

15 min

Cook Time

12 min

Servings

6 Servings

Ingredients

6 large beefsteak tomatoes
1 cup uncooked deveined peeled shrimp
1/2 white onion
4 scallions
1 ear corn or 1/2 cup corn kernels
1/2 cup Cooked rice
2 limes
1 tsp salt
1 tsp black pepper
Olive oil for finishing

Instructions

Begin by preparing the tomatoes. Slice off each tomato top and set aside. Scoop out the pulp and seeds. Reserve insides in a small bowl.
Next prepare the stuffing. Mince 1 cup shrimp, 1/2 of a white onion, and 4 scallions.
Add minced shrimp, onion, and scallions to a medium mixing bowl with 1/2 cup cooked rice, 1/2 cup corn, 1 cup reserved tomato pulp, 1 tsp salt, 1 tsp black pepper, and the juice of 2 limes. Mix thoroughly to combine.
Stuff each cored tomato with the shrimp and corn mixture.
Top each stuffed tomato with the reserved tomato tops.
Air Fry stuffed tomatoes at 385°F for 12 minutes, or until cooked through and lightly browned. Drizzle with olive oil and eat while warm.