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.
Servings Prep Time
6Servings 15Minutes
Cook Time
Servings Prep Time
6Servings 15Minutes
Cook Time
  • 6 large beefsteak tomatoes
  • 1cup uncookeddeveined peeled shrimp
  • 1/2 white onion
  • 4 scallions
  • 1 ear cornor 1/2 cup corn kernels
  • 1/2cup Cooked rice
  • 2 limes
  • 1tsp salt
  • 1tsp black pepper
  • Olive oil for finishing
  1. 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.
  2. Next prepare the stuffing. Mince 1 cup shrimp, 1/2 of a white onion, and 4 scallions.
  3. 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.
  4. Stuff each cored tomato with the shrimp and corn mixture.
  5. Top each stuffed tomato with the reserved tomato tops.
  6. 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.