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Cheese and shrimp-stuffed cherry tomatoes

Preparation

30 minutes

Servings

4

Cheese and shrimp-stuffed cherry tomatoes
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Ingredients

24 cherry tomatoes
48 small shrimps, cooked and shelled
Juice and zest of 1 lime
250 ml (1 cup) cream cheese, softened
60 ml (1/4 cup) light sour cream
Salt and freshly ground pepper to taste
30 ml (2 tbsp.) chopped fresh chives
30 ml (2 tbsp.) chopped cilantro

Directions

  1. Using a sharp knife, cut the top (stem-end) quarter off each tomato.
  2. Then cut a very thin slice off the bottom so the tomato will stand without rolling over.
  3. Using a small spoon or melon baller, scoop the pulp out of tomatoes. Discard the pulp.
  4. Drain the tomatoes upside down on paper towels. Set aside.
  5. In the bowl of a food processor, place half the shrimp and the lime juice and zest.
  6. Process to a coarse paste.
  7. Add the cheese, sour cream, salt and pepper.
  8. Process until well blended.
  9. Add the herbs and pulse briefly to combine.
  10. Using a spoon or pastry bag, stuff each tomato with the cheese mixture.
  11. Place on a serving plate or platter.
  12. Garnish with whole shrimp and fresh herb sprigs. Serve.

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