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Home » Greek Recipes » Greek Stuffed Tomatoes With Prawns

Greek Stuffed Tomatoes With Prawns

Author: Karon Grieve Published : October 2016

Recipe
Greek prawn stuffed tomatoes
Greek prawn stuffed tomatoes
Greek stuffed tomatoes with prawns is a lighter version of classic Yemista with no rice. Low carb and perfect for Mediterranean diet. #stuffed tomatoes #Greek recipes #stuffed vegetables #larderlove

These Greek stuffed tomatoes with prawns are packed with flavour and a meal in themselves. And with their stuffing of prawns, spinach, chilli, herbs and feta they are a lighter version of Yemista. It’s the Mediterranean on a plate, Greek comfort food at it’s best.

Greek stuffed tomatoes with prawns with fork on plate

‘Yemista’ (gemista) or stuffed vegetables are a staple of the Greek diet. With everything from courgettes (and their flowers) to aubergines, peppers and of course tomatoes being stuffed with rice, meat and vegetables. 

My super simple prawn stuffed tomato dish is a lighter version of this classic Greek comfort food as it doesn’t contain any rice.

Instead, I have chopped spinach with the prawns and some feta to make up the stuffing of these juicy tomatoes.

stuffed tomatoes close up of side of tomato

The best big tomatoes

I love tomatoes so have always thought the idea of stuffing them with other foodie goodies was a totally natural thing to do. I just wish I could grow those gorgeous big beefy tomatoes you get on every market stall in Greece.

Here in Ayrshire on top of Walton’s Mountain just ain’t the perfect location and what we get in the supermarket is not a patch on the real Greek thing.

Having said all that, stuffing tomatoes whatever the type will pack them with flavour and make even the blandest to tomatoes into a culinary delight.

Greek stuffed tomatoes with prawns

Ingredients for these stuffed tomatoes

  • Beefsteak tomatoes (or the biggest tomatoes you can get)
  • prawns/shrimp
  • garlic
  • chilli
  • spring onions
  • fresh dill
  • dried oregano
  • feta cheese
close up of stuffing in tomato

How to make Greek stuffed tomatoes

It is so easy to make, really just a case of whipping off the tops of the tomatoes, removing the insides and chopping the flesh (discard the seeds) and mixing with the other ingredients. Top with the cheese, pop on the tomato top lids and bake in the oven.

How many does this recipe serve?

This recipe for prawn stuffed tomatoes serves two so just up the amounts for more servings.

How to serve these stuffed tomatoes

For me this is a nice healthy supper dish with a side salad or as a stand-alone lunch.

However, you could serve these prawn stuffed tomatoes as part of a traditional Greek style mezze platter with other Greek goodies like these;

larder links

tzatziki and simple Greek salad

taramasolata

skordalia

mini fried meatballs

Greek stuffed tomatoes with prawns on rustic plate on blue table

Healthy Mediterranean diet

This easy recipe ticks all the boxes for the super healthy Mediterranean diet. It’s low carb, plenty of protein and packed with veggie goodness.

Kali Orexi !

larder links

Looking for more great Greek stuffed vegetables? Then check these out;

Spiced stuffed aubergine/eggplant

Stuffed Peppers

Stuffed aubergine/eggplant

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Greek stuffed tomatoes with prawns

Greek Stuffed Tomatoes With Prawns

Karon Grieve
Yemista (stuffed vegetables) are a Greek classic, this lilghter version of stuffed tomatoes with prawns is perfect Mediterranean diet comfort food
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Stuffed vegetables
Cuisine Greek
Servings 2 people
Calories 202 kcal

Ingredients
 

  • 2 large tomatoes beefsteak tomatoes
  • 20 prawns chopped, peeled and precooked
  • 4 spring onions finely chopped
  • 1 clove garlic minced
  • 2 tsp dill chopped
  • 1/2 tsp chilli minced
  • 4 tbsp spinach chopped
  • 1 tsp dried oregano
  • 4 tbsp feta cheese crumbled

Instructions
 

  • Preheat oven to 200C/400F/Gas 6
  • Cut the tops off the tomatoes and scoop out the inner flesh.
  • Chop the flesh but discard the seeds.
  • Mix chopped tomato flesh with all other ingredients (apart from the cheese)
  • Spoon the mixture into the tomatoes and top with the cheese then add the tomato top lids
  • Place the tomatoes in a high sided baking tray that fits them as closely as possible, add 1cm water to dish and bake in oven for 25 mins.
  • Serve on a bed of spinach or with a salad on the side.

Notes

A low carb recipe perfect for the Mediterranean diet

Nutrition

Calories: 202kcalCarbohydrates: 13gProtein: 20gFat: 9gSaturated Fat: 5gCholesterol: 181mgSodium: 883mgPotassium: 755mgFiber: 4gSugar: 7gVitamin A: 4709IUVitamin C: 43mgCalcium: 338mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

 

Filed Under: ALL RECIPES, Fish and Seafood Recipes, Greek Recipes, Main Dishes, Summer

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