1 hour, 10 minutes
- Cut a 1/8-inch slice across the 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 30 minutes to drain. Press dry paper towels into tomatoes to remove any remaining moisture.
- Preheat oven to 375°F. Heat oil in a 12-inch skillet over medium heat. Add broccoli, onion and garlic; sautÃ© until onion is tender, stirring often. Add shrimp, orzo, pine nuts, 2 tablespoons of the Parmesan, and basil; mix well.
- Spoon shrimp mixture into tomatoes and place in a shallow baking dish. Sprinkle with remaining 1 tablespoon oil and remaining 2 tablespoons Parmesan. Bake 20 minutes or until tops are golden.
View all nutritional information
Calories 176, Calories Fat , Total Fat 9g, Saturated Fat 1g, Cholesterol 24mg, Sodium 502mg, Carbohydrate 17g, Protein 8g
|Total Fat (extra)||15|
|Saturated Fat (extra)||7|
|Vitamin A (extra)||24|
|Vitamin C (extra)||42|