About the Dish

Per Serving
Calories 860
Total Fat 46 g
Saturated Fat 25 g
Trans Fat 0 g
Cholesterol 260 mg
Sodium 940 mg
Total Carbohydrates 78 g
Dietary Fiber 7 g
Sugar 12 g
Protein 31 g
Kevin Gillespie

While always pushing himself to look at the restaurant industry in innovative ways, chef, restaurateur, speaker and author Kevin Gillespie’s passion lies in serving quality food every day.

After graduating from the Art Institute of Atlanta, the Georgia native worked in restaurants in Atlanta and Oregon before opening Gunshow in 2013. In 2015, Gillespie opened Revival, a fresh take on the family-style dinner. Red Beard Restaurants was established in 2015, allowing Gillespie to ensure smart expansion and provide consulting services to other start-ups. Gillespie was one of three finalists and “fan favorite” on the sixth season of Bravo’s “Top Chef.” He was named a 2015 semi-finalist and 2016 finalist for the James Beard Foundation’s Best Chef: South award and been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30. Eater included Gunshow in its annual “The National 38” list of places to eat in America in 2015 and 2016. In 2014, Gunshow earned a spot on GQ magazine’s list of “12 Most Outstanding Restaurants” as well as Esquire magazine’s list of “Best New Restaurants of 2014.” Gillespie released Pure Pork Awesomeness in 2015, a follow-up to James Beard Award Finalist Fire in My Belly. He is a member of Slow Food Atlanta, Southern Foodways Alliance, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. chefkevingillespie.com


The eternal debate—is it a farmhouse or is it a saison? There is no difference according to the beer judges. We tend to call saison a farmhouse style in the United States. The real dirty secret is that saisons aren’t French, but brewed initially in a Wallonia, a French-speaking Belgian province. For this dish of big flavors, a spicy saison with some hop will be the perfect complement to this spicy shrimp dish.

New Belgium French Oak Saison, Asheville, North Carolina

Pinot Noir - Willamette Valley, OR

Pinot Noirs are light- to medium-bodied wines, universally capable of pairing with seafood, vegetables, and heavier proteins. This bottle will add a nice earthy counterpoint to the stuffed tomatoes, and provide structural support to the weight of the creamed shrimp.

Anne Amie 'Two Estates,' Pinot Noir, Willamette Valley, OR


MISE EN PLACE • Cut a poker chip-sized hole in the stem end of each tomato. Scoop out core and seeds, and finely chop. Leave shells whole. • Peel and dice shallot. • Dice celery. • Peel and mince garlic. • Finely chop green onion, keeping white and green parts separate. • Zest 1/2 teaspoon lemon zest. Halve lemon. Squeeze 1 1/2 teaspoons juice (save remaining lemon for another use). • Remove and discard shrimp tails. • Dice bacon.
• Place a saucepan over medium-high heat. When pan is very hot, add bacon, and stir the hell out of it with a wooden spoon. • Reduce heat to medium. Cook, stirring occasionally, until bacon is crisp and light golden-brown, about 5 minutes.
• Add rice. Cook, stirring occasionally, until rice is light golden brown, about 3 minutes. • Add shallot, celery and half of garlic. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
• Heat oven to 500° F. • Add chopped tomato, bouillon, thyme sprig, 1/3 cup water, hot sauce and 1/4 teaspoon Campfire salt. Reduce heat to low. Cover, and simmer until all liquid has been absorbed, about 15 minutes. • Remove from heat. Let stand, covered, at least 5 minutes.
• Discard thyme sprig from rice. • Fold in onion whites, measured zest and about 1/2 teaspoon lemon juice. • Aggressively stir in 2 pats butter.
• In a baking dish, spoon rice into tomato shells, mounding slightly on top. • Bake in oven until lightly browned on top, about 10 minutes.
While tomatoes cook: • Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add shrimp. Cook, stirring, until shrimp are pink and just become opaque, 1-2 minutes. • Transfer shrimp to a bowl.
• Remove pan from heat. Carefully add sherry. Stir browned bits from the bottom of the pan into the sherry. • Place pan over medium heat. Add 1/2 cup cream (save remaining cream for another use) and remaining garlic. Simmer, stirring, until cream is reduced by half, about 2 minutes.
• Return shrimp and any resting juices to the pan. • Stir in remaining 1 teaspoon lemon juice. Taste and adjust seasoning as desired with Campfire Salt. • When cream sauce boils, remove pan from heat. • Swirl in remaining 1 pat butter.
• Serve stuffed tomatoes with shrimp and cream sauce. • Garnish with onion greens, and enjoy!