Ingredients:
4 large vine ripened tomatoes
1/3 cup orzo pasta
2 tablespoons olive oil
2 tablespoons butter
1/8 cup celery, diced
1/8 cup onions, finely chopped
3 garlic cloves, finely minced
2 tablespoons fresh basil, chopped
1/4 cup minced sage
salt and pepper
1/4 lb medium shrimp, peeled, deveined, tails removed ( chopping all except saving four for garnish)
1/8 cup red peppers, diced
2 teaspoons balsamic vinegar
1/8 cup kalamata olives, pitted and quartered
6 ounces feta cheese, crumbled
4 fresh basil leaves
fresh greens, for bed for tomatoes
olive oil
balsamic vinegar, for drizzle
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.