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Shrimp-Stuffed Cherry Tomatoes

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  Cherry tomatoes 1 Cup (16 tbs)
  Salt To Taste
  Cream cheese 3 Ounce
  Sour cream 2 Tablespoon
  Minced chives 1⁄2 Teaspoon
  Savory 1 Teaspoon
  Hot red pepper 1⁄4 Teaspoon
  Cooked shrimp 1⁄2 Cup (8 tbs), cooked and shelled

Stem the tomatoes.
Cut off very thin slice from the top and scoop out the seeds.
Sprinkle the inside lightly with salt.
Invert the tomatoes on paper towel to drain.
To prepare the filling, soften the cream cheese.
Mix with the sour cream, chives, savory and hot pepper.
Fill the tomatoes with the mixture.
Top each tomato with a whole shrimp.

Recipe Summary

Side Dish

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