Shrimp-Stuffed Tomato Bake

Prep time: 40 minutes
Cook time: 30 minutes
Serves 6

INGREDIENTS:
6 large, firm, ripe tomatoes
1 tsp kosher salt
1/2 cup fresh chopped broccoli
1/2 cup finely chopped onion
1 medium clove garlic, minced
2 tbs olive oil, divided
1/4 lb shrimp, cooked, shelled, deveined and cut into pieces
1 cup cooked orzo pasta
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese, divided
1/4 tsp dried basil

DIRECTIONS:
- Cut a circle out of each tomato (stem side) big enough to stuff them; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove any remaining moisture.
- Preheat oven to 375 degrees. Meanwhile, in 12-inch skillet over medium heat, saute broccoli, onion and garlic in 1 tablespoon of the olive oil until onion is tender; stir often. Add shrimp, orzo, pine nuts, 2 tablespoons of Parmesan cheese, and basil; blend well.
- Spoon mixture into prepared tomatoes. Arrange in shallow baking dish. Sprinkle with remaining 1 tablespoon olive oil and remaining 2 tablespoons of the Parmesan cheese. Bake 20 minutes until tops are golden.

*180 calories per serving