Tomatoes Stuffed with Tri-Colored Orzo and Rock Shrimp

InHarvest Products Used


Yield: 30 servings

  • 30 tomatoes, medium to large
  • 2 c. InHarvest Tri-colored Orzo
  • 2 lbs. rock shrimp, cooked, cooled & diced
  • 2 c. green onions, chopped
  • 1 c. medium cucumber, peeled, seeded & diced
  • 4 T. prepared horseradish
  • 2 lemons, juiced
  • 2 T. mayonnaise
  • ½ c. parsley, fresh, chopped
  • salt and pepper, to taste


  1. Cook InHarvest Tri-colored Orzo according to package directions. Drain, set aside and cool.
  2. After washing the tomatoes, remove each core. Scoop out some pulp and seeds, then discard. Salt each tomato and turn upside down on a large platter to drain their liquid, about 30 minutes.
  3. Mix mayonnaise, horseradish, and lemon juice together thoroughly in a small bowl. Set aside.
  4. Next, combine all other ingredients with the mayonnaise - horseradish mixture and toss. Correct seasoning with salt and pepper.
  5. Turn the tomatoes over and fill them with the rock shrimp and Orzo filling. Serve at room temperature.