Japanese Souffle Pancakes
Corn and Shrimp Stuffed Tomatoes
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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.
Ingredients
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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.
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