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Onions Stuffed With Shrimp

Onions Stuffed With Shrimp recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 196.8
Dietary: Vegan
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
  • 6 md Red onions
  • 2 tablespoon Olive oil
  • 1 Green Bell pepper; chopped
  • 1 small Green hot pepper; ribbed, seeded, and minced
  • 2 cloves Garlic; minced
  • 3 whole Tomatoes; peeled and coarsely chopped
  • 0.5 lb Tiny or small shrimp; raw or cooked and frozen, thawed and peeled
  • 2 tablespoon Coriander; roughly chopped (cilantro)
  • to taste Salt and pepper
  • 3 tablespoon Butter
  • 2 tablespoon Flour
  • 0.25 cup Dry white wine
  • 0.75 cup Water from cooking the onions
  • 1 8-oz can Tomato sauce
  • 0.25 cup Dry bread crumbs
Directions
  1. 1
    Preheat oven to 350 degrees F (177°C).
  2. 2
    Peel the 6 red onions, keeping them whole.
  3. 3
    Boil the whole onions in water for 15 to 20 minutes until tender but still holding their shape.
  4. 4
    Remove onions from water and let them cool enough to handle. Reserve 3/4 cup of the cooking water.
  5. 5
    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.
  6. 6
    Chop the reserved onion pulp. Set aside 1 cup of the pulp for the sauce and discard or use the rest.
  7. 7
    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.
  8. 8
    Add the minced garlic and cook for 1 minute. Add the chopped tomatoes and cook until most of the liquid has evaporated.
  9. 9
    Stir in the shrimp, chopped coriander, salt, and pepper. Cook briefly to combine, then remove from heat.
  10. 10
    Stuff the shrimp mixture into the hollowed onion shells. Place the stuffed onions upright in a small ovenproof casserole dish.
  11. 11
    In a saucepan, melt 2 tablespoons of butter over medium heat. Add the 1 cup of reserved onion pulp and sauté until translucent.
  12. 12
    Sprinkle the flour over the onion pulp and stir constantly for 1-2 minutes until the mixture browns uniformly.
  13. 13
    Immediately pour in the white wine, reserved onion cooking water, and tomato sauce. Stir well to prevent lumps.
  14. 14
    Simmer the sauce for about 5 minutes, stirring occasionally, until it thickens to a gravy-like consistency.
  15. 15
    Pour the thickened sauce evenly over the stuffed onions in the casserole dish.
  16. 16
    Sprinkle the dry bread crumbs over the top of the onions. Dot with the remaining 1 tablespoon of butter broken into small bits.
  17. 17
    Bake in the preheated oven for 15 to 20 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling.
  18. 18
    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 350°F 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.

Keywords: stuffed onions, shrimp stuffing, brazilian seafood, red onion recipe, oven baked shrimp, tomato sauce sauce, dinner party main, seafood casserole, garlic shrimp, pepper stuffing, comfort food, special occasion
Read it online: https://www.chefs-mate.com/recipe/onions-stuffed-with-shrimp/