Shrimp-Stuffed Tomato Bake

Diabetes Appropriate
Nut-free
Soy-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Saturated Fat
Weight Management
Dish type
Dinner
Serves
6
Ready in
1 hour, 10 minutes

Ingredients

  • 6 large, firm, ripe tomatoes
  • 1 tsp. kosher salt
  • 1/2 cup fresh chopped broccoli
  • 1/2 cup finely chopped onion
  • 1 medium garlic clove, minced
  • 2 tbsp. olive oil, divided
  • 1/4 lb. shrimp, cooked, shelled, deveined 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

Directions

Prep Time
40 minutes*
Cook Time
30 minutes
Ready in
1 hour, 10 minutes
  1. Cut a 1/8-inch slice across the stem end of each tomato; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand 30 minutes to drain. Press dry paper towels into tomatoes to remove any remaining moisture.
  2. Preheat oven to 375°F. Heat oil in a 12-inch skillet over medium heat. Add broccoli, onion and garlic; sauté until onion is tender, stirring often. Add shrimp, orzo, pine nuts, 2 tablespoons of the Parmesan, and basil; mix well.
  3. Spoon shrimp mixture into tomatoes and place in a shallow baking dish. Sprinkle with remaining 1 tablespoon oil and remaining 2 tablespoons Parmesan. Bake 20 minutes or until tops are golden.

Nutritional Information

Serving Size
1
Per Serving
Calories 176, Calories Fat , Total Fat 9g, Saturated Fat 1g, Cholesterol 24mg, Sodium 502mg, Carbohydrate 17g, Protein 8g
Serving Size1
Calories176
Total Fat9g
Total Fat (extra)15
Saturated Fat1g
Saturated Fat (extra)7
Cholesterol24mg
Cholesterol (extra)8
Sodium502mg
Sodium (extra)21
Potassium470mg
Carbohydrate17g
Carbohydrate (extra)6
Fiber3g
Fiber (extra)12
Protein8g
Omega30g
Vitamin A1206IU
Vitamin A (extra)24
Vitamin C24mg
Vitamin C (extra)42
Iron1mg
Iron (extra)10