Shrimp & Crab Stuffed Tomatoes w/ Summer Corn

Start by cleaning the crab. Cut into medium pieces, ensuring the pieces are visible.

Peel and de-vein the shrimp, then chop into medium-small pieces. Optionally, cook the shrimp part-way in butter and garlic before combining.

Core the tomatoes and scoop out the pulp. Turn them upside down to drain excess water.

Cut the corn off the cob using a bundt pan if available, then chop the corn into small pieces.

Dice the bell pepper, mince the onion, and chop the cilantro.

Combine all vegetables, then add the shrimp and crab, being careful not to break the crab too much. Add the seasoning and ranch dressing, then fill the tomatoes. Salt the insides before filling. Top with cheese or breadcrumbs.

Preheat the oven to 400 degrees and bake for 15 to 20 minutes or until done.

Halfway through cooking, add the tomato tops back for garnish.

Spice Level:

Dietary

Allergens