Stuffed Tomato Appetizers
(updated on Feb 13, 2008)
A perfect way to start any gathering of family and friends.
2 Pints Ontario greenhouse cocktail tomatoes
1 Package cream cheese, softened
½ Lb shrimp, cooked, peeled and deveined
¼ Cup mayonnaise
¼ Cup parmesan cheese, grated
1 Tsp lemon juice
2 Tsp horseradish
Salt and pepper to taste
Cut the tops off each tomato and gently scoop out the pulp. Place tomatoes upside down on paper towels.
In a food processor, place the shrimp, cream cheese, mayo, cheese, horseradish, lemon juice, and salt & pepper. Mix until smooth. Using a pastry bag or small spoon or knife, fill the tomatoes with the shrimp mixture. Refrigerate until ready to serve.
2 Pints Ontario greenhouse cocktail tomatoes
1 Package cream cheese, softened
½ Lb shrimp, cooked, peeled and deveined
¼ Cup mayonnaise
¼ Cup parmesan cheese, grated
1 Tsp lemon juice
2 Tsp horseradish
Salt and pepper to taste
Cut the tops off each tomato and gently scoop out the pulp. Place tomatoes upside down on paper towels.
In a food processor, place the shrimp, cream cheese, mayo, cheese, horseradish, lemon juice, and salt & pepper. Mix until smooth. Using a pastry bag or small spoon or knife, fill the tomatoes with the shrimp mixture. Refrigerate until ready to serve.
