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Creamy Shrimp Stuffed Cherry Tomatoes
SUBMITTED BY:
DELTAQUEEN50
PHOTO BY:
blossom
"A make-ahead appetizer, that looks very pretty on the plate."
RECIPE RATING:
Read Reviews
(21)
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PREP TIME
45 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.
In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.
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REVIEWS
Reviewed on Jan. 24, 2005 by PHI1571
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PHI1571
Jan. 24, 2005
I made it for a wedding shower, and everyone loved it. I also added bacon into the mixture. If you turn the tomatoes stem down and cut off the bottoms then scooping out the mixture, they won't roll around on your plate.
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16 users found this review helpful
I made it for a wedding shower, and everyone loved it. I also added bacon into the mixture. If...
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Reviewed on Jul. 25, 2004 by FRANCY
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FRANCY
Jul. 25, 2004
I always like to follow a recipe as written and make any alterations to the recipe, if it was worth a second try, after tasting it once. That said, I made this recipe when I needed to bring something to a cookout and I found tomatoes on sale. I followed the recipe exactly as written BUT I left out the shrimp. (some people are allergic to shellfish and I didn't want to have to post warnings about my contribution to the table especially when the ingredients are not obvious) It was a hit. They were tasty, refreshing little morsels to pop in your mouth. Next time I will try it with a little finely chopped onion or scallions and of course, shrimp. Nice recipe, DeltaQueen 50. To the reviewer below. I cleaned the tomatoes and made the cheese filling the night before. Next day, construction was a breeze. You have the right idea about the greens for a "bed to nest" the tomatoes on. Next time try to julienne or finely shred a few lettuce/romaine/cabbage leaves to make a "fluffier bed" for them to nest upon
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10 users found this review helpful
I always like to follow a recipe as written and make any alterations to the recipe, if it was...
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Reviewed on Aug. 13, 2007 by
Southern Yankee
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Southern Yankee
Aug. 13, 2007
Fabulous & easy! I took other's advice and added some Old Bay. It was PHENOMENAL... the tomatoes weren't hard at all (I prepped everything the night before & assembled the next day) and my extra went GREAT on ritz crackers! I'll probably forego the tomatoes next time & just do the crackers w/ dip. It was GREAT! I put all the dip into a large ziploc bag to sit in the fridge overnight. The next day, I arranged my tomatoes, snipped the corner off the bag & piped as normal. Easy clean up! ;) Thanks, Delta Queen!
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8 users found this review helpful
Fabulous & easy! I took other's advice and added some Old Bay. It was PHENOMENAL... the...
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Reviewed on Jul. 23, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 23, 2003
What a great way to use up leftover shrimp! I took what was left from Christmas Eve out of the freezer and whipped up this pretty little appetizer for our dinner party last night. I did, however, add garlic and onion powder and a bit of cayenne. Thanks so much!
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7 users found this review helpful
What a great way to use up leftover shrimp! I took what was left from Christmas Eve out of the...
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Reviewed on Apr. 8, 2003 by
CARMELCORNR
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CARMELCORNR
Apr. 8, 2003
Very good and very easy...plus, it can be made ahead of time. I used the small bay-type shrimp since it was going thru the food processor. It was a hit with the group I made it for. Thanks.
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7 users found this review helpful
Very good and very easy...plus, it can be made ahead of time. I used the small bay-type...
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Reviewed on Mar. 10, 2003 by LUX
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LUX
Mar. 10, 2003
This recipe is just wonderful!!! It is so easy that the kids can help you cook them!!!
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4 users found this review helpful
This recipe is just wonderful!!! It is so easy that the kids can help you cook them!!!
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Reviewed on Mar. 10, 2003 by BETH LONGO
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BETH LONGO
Mar. 10, 2003
A great summer time appetizer for warm summer party easy to prepare, the taste is fresh and cool.
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4 users found this review helpful
A great summer time appetizer for warm summer party easy to prepare, the taste is fresh and cool.
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Reviewed on Mar. 16, 2007 by MCUTRIGHT
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MCUTRIGHT
Mar. 16, 2007
These are terrific. I made them the night before and had a hard time trying to restrain myself from eating just one more. Each time I messed one up, I said, YES!!! Seriously - I left out the salt/pepper and instead added 1 Tablespoon of Old Bay Seasoning and it was fantastic!! Im sure you could use some Creole seasoning as well, but the Old Bay really tied the flavors together and made it salty enough so that no extra salt was needed. I highly recommend it! Good Luck.
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3 users found this review helpful
These are terrific. I made them the night before and had a hard time trying to restrain...
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Reviewed on Sep. 11, 2006 by
JustJoy
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JustJoy
Sep. 11, 2006
When I taste-tested this filling before stuffing the tomatoes, I wasn't terribly impressed, but when I tasted the tomato with the filling it just worked perfectly. This was a great way to use up the gazillion cherry tomatoes from our garden! I added a teaspoon of prepared pesto into the mixture and they became addictive! It took more than 2 pints of tomatoes to use up the mixture. Maybe my tomatoes were small. Thanks for the recipe, DeltaQueen!
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3 users found this review helpful
When I taste-tested this filling before stuffing the tomatoes, I wasn't terribly impressed,...
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Reviewed on Feb. 6, 2007 by
blossom
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