|Sour cream||1⁄2 Cup (8 tbs)|
|Parsley||1 Teaspoon, chopped|
|Cream cheese||2 Ounce|
|Pepper white||1⁄8 Teaspoon|
|Shallot||2 Teaspoon, minced|
|Cherry tomatoes||12 Ounce (Basket)|
|Dill weed/3 teaspoon dill minced||1 1⁄2 Teaspoon|
|Baby shrimp||6 Ounce, cooked|
Puree the sour cream, cream cheese, shallot, dill, parsley, and white pepper in a food processor or blender.
Cover and let stand for 30 minutes.
Wash the tomatoes and dry them on paper towels.
Hollow out the stem ends.
Sprinkle the centers of the tomatoes lightly with salt.
Turn the tomatoes upside down on a rack to drain for 15 minutes.
Fill the centers with the mixture.
Top each tomato with 2 or 3 baby shrimp.