|2 servings||calories per servings 860||protein serving 31 g||carbs per serving 78 g||total fat per serving 46 g|
At his Decatur restaurant, Revival, Chef Kevin Gillespie and his team would prepare the bulk of this dish in the morning to allow time for the tomato juice to absorb into the rice, making it rich and flavorful. You could do the same at home - it would allow for quicker prep at dinner time - but this shortcut version of the recipe is incredibly delicious as is. It’s all served over succulent Georgia shrimp bathed in a luscious cream sauce seasoned with garlic and a touch of lemon juice, making this meal a decadent salute to some of the best seasonal flavors of the South.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||25 g|
|Trans Fat||0 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||7 g|
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!
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.Learn More...