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.
Grilled Shrimp Saganaki Stuffed Tomato
- 1 tablespoon olive oil
- 1/3 cup shallots chopped 1/2 inch long
- 1 garlic clove minced
- 1/4 teaspoon hot pepper flakes
- 2 to matoes
- 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)
Thank you Lazaro Cooks and Foodalogue for this month’s fun challenge. Check out what the other members have created on our Pinterest board by clicking on the banner below.
Very nice addition to the bbq — like that it’s light and not surrounded by bread so it leaves room to taste everything else. Also would make a great appetizer for a dinner party.
I’ve never heard of Saganaki before and I thought it’s a Japanese word (that I don’t know of – it does sound Japanese seriously). Looking so delicious. I will remember this dish to try!
Well, you don’t expect me to disagree with everyone else, do you? I love, love saganaki and here in Greece we eat it very often especially during summer!
All of my favourites things! This is simply gorgeous and packed with flavour.
One of my favorites. Great post and great pics.
When it’s this good, I would reconsider sharing as well =)
This looks insanely delicious! My family and I totally dig shrimp and this is our kind of a dish. So making it. Thanks so much!!
I really like this idea! Not to mention, it looks so delicious!
a beautiful dish Evelyne and tons of appetizing flavor in each bite-full….thanks for sharing this delicious treat 🙂
Looks like a very interesting recipe. My family loves prawns/shrimps and I am sure this dish will be lapped up by them 😀
This looks so delicious! You guys have had such a cold winter that it must be great to be able to do outdoor things like bbqs! 😀
Wow, I love everything about this recipe! I wouldn’t want to share even if I doubled the batch!
G’day! This looks delicious Evelyne and wish I could try this now!
Love your photos!
This is such a simple recipe but it has gorgeous results! I especially love the addition of feta cheese.
Evelyne, these grilled shrimp look really succulent and delicious.
…glad you got your hearth going again. The appetizers look fantastic, Evelyne. This is happy food!
I wouldn’t have shared either! Sounds yummy.
Mmm this looks so good! I’m waiting for it to warm up just a bit more to get the grill going. I am so eager for Summer to kick in after such a long winter. I love grille shrimp.
Tried to save the recipe but it needs me to have a Facebook account to do that. SCREW IT.
I’ll just bookmark it and come back later. I love anything with tomatoes and shrimp.