Directions:
- Cook orzo in boiling salted water until al dente; drain.
- Hollow out tomatoes, being careful not to pierce bottom.
- Drain well upside down on paper towels.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.
- Add sage and heat being careful not to burn it add basil and season with salt and pepper.
- Remove from heat immediately.
- Cool.
- Set aside the 4 whole shrimp for the garnish.
- Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.
- Stuff into large tomatoes.
- Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.
- Drizzle olive oil and Balsamic vinegar on each salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.68 Kcal (2004 kJ) | ||
| Calories from fat | 367.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.84g | 63% | |
|---|---|---|---|
| Cholesterol | 98.72mg | 33% | |
| Sodium | 816.91mg | 34% | |
| Potassium | 127.34mg | 3% | |
| Total Carbs | 15.82g | 5% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 13.52g | 27% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 273.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 356.62 Kcal (1493 kJ) | ||
| Calories from fat | 273.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.43g | 63% | |
|---|---|---|---|
| Cholesterol | 73.55mg | 33% | |
| Sodium | 608.61mg | 34% | |
| Potassium | 94.87mg | 3% | |
| Total Carbs | 11.78g | 5% | |
| Sugars | 2.25g | 12% | |
| Dietary Fiber | 1.21g | 7% | |
| Protein | 10.07g | 27% | |
| Vitamin C | 6.2mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 8% | |
| Calcium | 203.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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