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Veetee Recipe

Paella-Salad Stuffed Tomatoes

Easy6
Paella-Salad Stuffed Tomatoes are a fantastic side dish or accompaniment to any barbecue. Developed by Chef Judith Choate, this dish is perfect for summer.

What you need to get

6 large beefsteak tomatoes
1 package Veetee Dine-In Long Grain Rice
8 large cooked shrimp, peeled and deveined
¾ cup thawed and drained baby peas
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 small shallot, minced
1 teaspoon finely chopped fresh flat -leaf parsley, optional
6 tablespoons extra virgin olive oil
Salt and pepper
Lettuce leaves for garnish, optional

What you need to do

Cut a small, even slice off of the bottom of each tomato. Core and, using a spoon, scoop out and discard the seeds and membrane. Turn upside down on a triple layer of paper towel to drain.

Heat the rice as directed on the package. When warm, transfer to a mixing bowl. 

Chop 2 of the shrimp into very small pieces and add to the rice along with the peas. 

Combine the vinegar, citrus juices, shallot, and, if using, the parsley and whisk to blend. Whisking constantly, slowly add the olive oil. When blended, pour the dressing over the rice mixture and toss to blend. Taste and season with salt and pepper.

Invert the tomatoes and using a tablespoon carefully fill the cavity in each tomato with the rice mixture, mounding slightly. When all of the tomatoes have been filled, nestle a cooked shrimp into the filling and serve on a bed of lettuce, if desired.
Tips: NOTE: Using the Veetee Dine-In Long Grain Rice mixture as the base you can make this a meatless recipe using grilled or steamed tofu in place of the shrimp. Other protein combinations that work very well are mussels, grilled chicken or pork, lobster, white beans, or chorizo sausage. You might also wish to save time by using your favorite bottled vinaigrette in place of the citrus one we use in this recipe.

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Paella-Salad Stuffed Tomatoes

Paella-Salad Stuffed Tomatoes Paella-Salad Stuffed Tomatoes are a fantastic side dish or accompaniment to any barbecue. Developed by Chef Judith Choate, this dish is perfect for summer.

What you need to get

6 large beefsteak tomatoes
1 package Veetee Dine-In Long Grain Rice
8 large cooked shrimp, peeled and deveined
¾ cup thawed and drained baby peas
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 small shallot, minced
1 teaspoon finely chopped fresh flat -leaf parsley, optional
6 tablespoons extra virgin olive oil
Salt and pepper
Lettuce leaves for garnish, optional

What you need to do

Cut a small, even slice off of the bottom of each tomato. Core and, using a spoon, scoop out and discard the seeds and membrane. Turn upside down on a triple layer of paper towel to drain.

Heat the rice as directed on the package. When warm, transfer to a mixing bowl. 

Chop 2 of the shrimp into very small pieces and add to the rice along with the peas. 

Combine the vinegar, citrus juices, shallot, and, if using, the parsley and whisk to blend. Whisking constantly, slowly add the olive oil. When blended, pour the dressing over the rice mixture and toss to blend. Taste and season with salt and pepper.

Invert the tomatoes and using a tablespoon carefully fill the cavity in each tomato with the rice mixture, mounding slightly. When all of the tomatoes have been filled, nestle a cooked shrimp into the filling and serve on a bed of lettuce, if desired.
Tips: NOTE: Using the Veetee Dine-In Long Grain Rice mixture as the base you can make this a meatless recipe using grilled or steamed tofu in place of the shrimp. Other protein combinations that work very well are mussels, grilled chicken or pork, lobster, white beans, or chorizo sausage. You might also wish to save time by using your favorite bottled vinaigrette in place of the citrus one we use in this recipe.