Ingredients
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4 large vine ripened tomatoes
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1/3 cup orzo pasta
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2 tablespoons olive oil
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2 tablespoons butter
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1/8 cup celery, diced
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1/8 cup onion, finely chopped
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3 garlic cloves, finely minced
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2 tablespoons fresh basil, chopped
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1/4 cup minced sage
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salt and pepper
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1/4 lb medium shrimp, peeled, deveined, tails removed (chopping all except saving four for garnish)
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1/8 cup red pepper, diced
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2 teaspoons balsamic vinegar
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1/8 cup kalamata olive, pitted and quartered
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6 ounces feta cheese, crumbled
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fresh greens, for bed for tomatoes
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olive oil
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balsamic vinegar, for drizzle
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4 fresh basil leaves
Instructions
- Cook orzo in boiling salted water until al dente; drain.
- Hollow out tomatoes, being careful not to pierce bottom.
- Drain well upside down on paper towels.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.
- Add sage and heat being careful not to burn it add basil and season with salt and pepper.
- Remove from heat immediately.
- Cool.
- Set aside the 4 whole shrimp for the garnish.
- Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.
- Stuff into large tomatoes.
- Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.
- Drizzle olive oil and Balsamic vinegar on each salad.