Summer is still playing hide and seek here in Montreal. Last weekend was hot and scorching, this weekend sunny but much cooler. As long as it is sunny I am happy. In Canada we had a long weekend too so I thought it was a perfect opportunity to get some of my foodie friends together for a simple BBQ dinner. An excuse to have the seasonal BBQ baptismal.
I do feel bad a bit for my friends because they did not get to taste my earlier meal, my amazing grilled lunch. There just was not enough to go around. How a propos to submit this recipe for the Creative Cooking Crew’s June theme – “what are you bringing to the BBQ?”. Turns out I did not bring my Grilled Shrimp Saganaki Stuffed Tomato to the BBQ but kept it all for myself.
I was inspired by two past recipes I have posted here: the Barbecue Tomatoes Stuffed with Oka and the Shrimp Saganaki. I just substituted the stuffing for the saganaki. I did cook the stuffing a bit in a skillet ahead of time and blend the flavors more. The cheese melted and made a lovely sauce. The flavors of this dish are really superb and I was happy to reinvent this appetizer.
I could not remember if I had grilled the tomatoes right on the grill or in a dish. I tried right on the grill and almost lost everything. The tomato halves got soft and flattened out. I did manage to gently remove them on the grill and right onto a serving plate. My heart stopped for a moment there but in the end I actually loved how they turned out, like fully bloomed flowers. If you don’t want to take a chance then grill in a glass dish. I cooked 4 shrimps whole and placed it standing up on top of each tomato for presentation.
Yields 4 appetizers
- 1 tablespoon olive oil
- 1/3 cup shallots, chopped 1/2 inch long
- 1 garlic clove, minced
- 1/4 teaspoon hot pepper flakes
- 2 tomatoes
- 1/4 tsp oregano
- Salt and pepper
- 1/2 pound medium shrimp, chopped in big pieces
- 3/4 cup crumbled feta cheese
- Preheat barbecue to 450F.
- Cut the tomatoes in half and scoop out inside of each tomato.
- Heat the olive oil in a large pan over medium-high heat. Add all the ingredients at the same time, including the chopped and drained tomato meat. Saute until the shrimps are about half cooked.
- Stuff the tomato halves with the mixture.
- Grill on the BBQ for about 10 minutes, in a dish or right on the grill (if like latter cook a bit less and remove gently)