"Looking for something quick one evening, I had leftover rice and shrimp. The rest is history and my family loves these. For best results, refrigerate the cooked tomatoes overnight. They get better upon rewarming on the second day." — Raedwulf
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salt and ground black pepper to taste
chopped green onion
green bell pepper, seeded and sliced
diced fully cooked ham
cooked basmati rice
large shrimp - shelled, deveined, and halved lengthwise
chicken broth, or more as needed
grated Parmesan cheese, or more to taste
I figured I'd better make an addendum to this recipe seeing as how they edited out a few important details. Make sure your tomatoes are very firm, not quite fully ripened. The baking will cause really ripe tomatoes to just fall apart. Also, if you can stand it, make these up, cool them and refidgerate overnight. These are even better warmed up.
Pretty tasty. I messed up by not reading the "cooked rice" part, so I had to cook some rice & it pushed the meal back a great deal of time.
The end result was super tender, but a little soupy inside. I'd recommend not adding the juice from the tomatoes, just the chunks. Or maybe setting them upside-down on a rack to drain some additional juices.
Solid flavor, no matter how wet it was :)
Wow, I'm impressed! I was so tempted to add extra seasoning and I'm so glad I didn't. The shrimp cooked perfectly, the flavor was awesome. I used vine-ripe homegrown tomatoes so I was concerned they might fall apart, but my fears were unfounded. This is definitely a keeper! Subbed red bell pepper for green.
Wonderful and is better the next day
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 62
The perfect, satisfying pasta dish for busy weeknights.
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