Creamy Shrimp Stuffed Cherry Tomatoes

“A make-ahead appetizer, that looks very pretty on the plate.”


  • 2 pints cherry tomatoes
  • 1/2 pound cooked shrimp – peeled and deveined
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup Parmesan cheese
  • 2 teaspoons prepared horseradish
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley


  1. Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.
  2. In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
  3. With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.
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