lb.
shrimp, cooked, shelled, deveined and cut into pieces
1
cup
cooked orzo pasta
1/4
cup
toasted pine nuts
1/4
cup
grated Parmesan cheese, divided
1/4
tsp.
dried basil
Directions
Make 1/8-inch slice across stem end of each tomato; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove excess moisture. Press dry paper towels into tomatoes to remove any remaining moisture.
Preheat oven to 375°F. Meanwhile, in 12-inch skillet over medium heat, sauté broccoli, onion and garlic in 1 tablespoon of the olive oil until onion is tender; stir often. Add shrimp, orzo, pine nuts, 2 tablespoons of the Parmesan cheese and basil; blend well.
Spoon mixture into prepared tomatoes. Arrange in shallow baking dish. Sprinkle with remaining 1 tablespoon olive oil and remaining 2 tablespoons Parmesan cheese. Bake 20 minutes until tops are golden.
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