Roasted Tomatoes with Shrimp and Garlic Bread Stuffing – Dinners under $10

It’s time for another Dinner under $10 recipe thanks to Everyday with Rachael Ray!

Today’s recipe is Roasted Tomatoes with Shrimp and Garlic Bread Stuffing and it is in the May issue of the magazine. To see more dinner recipes under $10 you can go to my dinners under $10 category.

1. Preheat the oven to 425*. Arrange the garlic bread on a baking sheet and bake until toasted; let cool.
2. Meanwhile, scoop out the tomato flesh and seeds and coarsely chop; transfer to a small bowl. In a large bowl toss the tomato halves with 3 tablespoons olive oil; season with salt and pepper. Arrange cut side up on a foil-lined baking sheet, sprinkle with 1 tablespoon basil and bake for 3 minutes.
3. Meanwhile, cut the garlic bread into cubes. Using a food processor, process into crumbles; transfer to a medium bowl.
4. in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened; season with salt and pepper. Add the tomato flesh and cook until most of the liquid is absorbed, about 3 minutes. Add the shrimp and cook, stirring often, until heated through. Add to the garlic breadcrumbs and stir in the remaining 1 tablespoon basil.
5. Preheat the broiler. Divide the shrimp mixture among the roasted tomato halves and top with the cheese. Roil until the cheese is melted, about 2 minutes.