Tomatoes Stuffed With Orzo Shrimp Salad

• large vine ripened tomatoes↗4
• orzo pasta↗1⁄3 cup
• olive oil↗2 tablespoons
• butter↗2 tablespoons
• celery, diced↗1⁄8 cup
• onion, finely chopped↗1⁄8 cup
• garlic cloves, finely minced↗3
• fresh basil, chopped↗2 tablespoons
• minced sage1⁄4 cup
• salt and pepper
• medium shrimp↗1⁄4 lb

  peeled, deveined, tails removed (chopping all except saving four for garnish)

• red pepper, diced↗1⁄8 cup
• balsamic vinegar↗2 teaspoons
• kalamata olive, pitted and quartered↗1⁄8 cup
• feta cheese, crumbled↗6 ounces
• fresh basil leaves↗4
• fresh greens, for bed for tomatoes↗
• olive oil↗
• balsamic vinegar, for drizzle↗

Step-by-step instructions

1. 1

   Cook orzo in boiling salted water until al dente; drain.

2. 2

   Hollow out tomatoes, being careful not to pierce bottom.

3. 3

   Drain well upside down on paper towels.

4. 4

   Heat olive oil and butter in a large skillet over medium-high heat.

5. 5

   Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.

6. 6

   Add sage and heat being careful not to burn it add basil and season with salt and pepper.

7. 7

   Remove from heat immediately.

8. 8

   Cool.

9. 9

   Set aside the 4 whole shrimp for the garnish.

10. 10

    Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.

11. 11

    Stuff into large tomatoes.

12. 12

    Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.

13. 13

    Drizzle olive oil and Balsamic vinegar on each salad.