This elegant yet homey Brazilian-inspired dish features large red onions hollowed out and filled with a savory mixture of shrimp, garlic, tomatoes, and peppers. The filling is nestled into the sweet onion shells, which are then bathed in a velvety tomato and wine sauce thickened with the reserved onion pulp. Finished with buttery breadcrumbs, these stuffed onions offer a delightful contrast of textures: the soft, yielding onion, the plump shrimp, and the crisp topping. It is a perfect centerpiece for a dinner party or a special weeknight meal, offering a sophisticated twist on classic seafood preparations.
Onions Stuffed With Shrimp
Description
This elegant yet homey Brazilian-inspired dish features large red onions hollowed out and filled with a savory mixture of shrimp, garlic, tomatoes, and peppers. The filling is nestled into the sweet onion shells, which are then bathed in a velvety tomato and wine sauce thickened with the reserved onion pulp. Finished with buttery breadcrumbs, these stuffed onions offer a delightful contrast of textures: the soft, yielding onion, the plump shrimp, and the crisp topping. It is a perfect centerpiece for a dinner party or a special weeknight meal, offering a sophisticated twist on classic seafood preparations.Ingredients
Directions
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Preheat oven to 350 degrees F (177ðC).
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Peel the 6 red onions, keeping them whole.
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Boil the whole onions in water for 15 to 20 minutes until tender but still holding their shape.
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Remove onions from water and let them cool enough to handle. Reserve 3/4 cup of the cooking water.
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Once cool, slice off the top of each onion and carefully scoop out the centers, leaving a shell about 1/4 inch thick. Set the onion shells aside.
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Chop the reserved onion pulp. Set aside 1 cup of the pulp for the sauce and discard or use the rest.
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In a skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped green bell pepper and minced green hot pepper. Sauté until soft.
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Add the minced garlic and cook for 1 minute. Add the chopped tomatoes and cook until most of the liquid has evaporated.
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Stir in the shrimp, chopped coriander, salt, and pepper. Cook briefly to combine, then remove from heat.
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Stuff the shrimp mixture into the hollowed onion shells. Place the stuffed onions upright in a small ovenproof casserole dish.
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In a saucepan, melt 2 tablespoons of butter over medium heat. Add the 1 cup of reserved onion pulp and sauté until translucent.
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Sprinkle the flour over the onion pulp and stir constantly for 1-2 minutes until the mixture browns uniformly.
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Immediately pour in the white wine, reserved onion cooking water, and tomato sauce. Stir well to prevent lumps.
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Simmer the sauce for about 5 minutes, stirring occasionally, until it thickens to a gravy-like consistency.
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Pour the thickened sauce evenly over the stuffed onions in the casserole dish.
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Sprinkle the dry bread crumbs over the top of the onions. Dot with the remaining 1 tablespoon of butter broken into small bits.
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Bake in the preheated oven for 15 to 20 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling.
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Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 196.8kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 31.7g11%
- Dietary Fiber 9.4g38%
- Sugars 8.0g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: If fresh tomatoes are unavailable, you can use 1 can of diced tomatoes (drained) instead of the 3 fresh tomatoes. For the shrimp, large raw shrimp can be used if you increase the sauté time in the filling slightly to ensure they cook through.
Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350ðF covered with foil to prevent the breadcrumbs from burning, or microwave individual portions.
Cooking Tip: Be careful not to scoop out too much of the onion center; if the shell becomes too thin, it may break apart during baking or serving. Ensure the onion shells are dry before stuffing to help the filling adhere.
