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Shrimp-And-Rice Stuffed Tomatoes


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1 3/4 cups uncooked long-grain rice

4 large ripe tomatoes (about 3 pounds)

1 teaspoon olive oil

1 cup chopped onion

1 garlic clove, minced

1/2 cup (2 ounces) crumbled feta cheese

2 tablespoons chopped fresh or 2 teaspoons dried oregano

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 pound medium shrimp, peeled and deveined

1/2 cup hot water

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