• 0
  • 0


  • A minimum order of $45 is needed for delivery.


About the Dish

  • Applewood Smoked Bacon

    Applewood Smoked Bacon

  • Basmati Rice

    Basmati Rice

  • Shallot


  • Celery


  • Vegetable Bouillon Cube

    Vegetable Bouillon Cube

  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Thyme


  • Spring Onion

    Spring Onion

  • Lemon


  • Butter


  • Wild-Caught Gulf Shrimp

    Wild-Caught Gulf Shrimp

  • Rutgers Tomato

    Rutgers Tomato

  • Sherry Vinegar

    Sherry Vinegar

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Frank's Red Hot Sauce

    Frank's Red Hot Sauce


Heat oven to 500° F. Prepare your mise en place: Cut a hole about the size of a poker chip in the stem end of each tomato. Scoop out the core and seeds, and finely chop; leave the shells intact. Peel and dice shallot. Dice celery. Peel and mince garlic. Trim ends of green onion and discard; finely chop whites and greens, keeping separate. Cut lemon in half; reserve 1 half for another use. Zest remaining lemon half, and measure out 1/2 teaspoon zest. Juice zested half, and measure out 1 1/2 teaspoons juice.
Heat a small saucepan over medium-high heat until very hot, about 2 minutes. Add the bacon and stir the hell out of it with a wooden spoon. Reduce heat to medium and keep cooking, stirring now and then, until the bacon is crisp and light golden brown, about 5 minutes.
Add rice and cook, stirring occasionally, until it is light golden brown, about 3 minutes. Add shallot, celery and half of the minced garlic. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Add 1/3 cup water, bouillon cube, 1/4 teaspoon Campfire Salt, chopped tomato, hot sauce, and thyme sprig. Reduce heat to low, cover and cook until all the liquid is absorbed, about 15 minutes. Remove from heat, and let stand, covered, at least 5 minutes.
While the rice cooks, use the shrimp tool in your kit to peel and devein shrimp. (Watch a brief instructional video here.) Remove and discard the thyme sprig from the rice. Fold in green onion whites, 1/2 teaspoon lemon zest, and about 1/2 teaspoon lemon juice. Aggressively stir in 2 pats butter.
Spoon rice into the tomato shells, mounding the filling slightly on top. Place in a baking dish, and bake until lightly browned on top, about 10 minutes.
While tomatoes cook, heat a sauté pan over medium-high heat. Add 1 teaspoon cooking oil, and swirl to coat the bottom of the pan. Add shrimp and cook briefly while stirring until they are pink and just become opaque. Transfer shrimp to a small bowl.
Remove pan from heat and add the sherry (if you have a gas stove, use caution with the steam as it is flammable). Stir browned bits from the bottom of the pan into the sherry.
Reduce heat to medium, then add the remaining minced garlic and the cream. Simmer until the cream is thick and reduced in volume by half, about 2 minutes, stirring constantly. Return shrimp and any resting juices to the pan. Finish with remaining 1 teaspoon lemon juice, taste and adjust seasoning as desired with Campfire Salt. When the cream comes back to a boil, remove from heat and swirl in remaining 1 pat cold butter until melted.
Serve stuffed tomatoes with shrimp and cream sauce. Enjoy!