Shrimp-Stuffed Cherry Tomatoes
|Cherry tomatoes||1 Cup (16 tbs)|
|Cream cheese||3 Ounce|
|Sour cream||2 Tablespoon|
|Minced chives||1⁄2 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.