INGREDIENTS
2 pints cherry tomatoes
1/2 lb. cooked shrimp - peeled and deveined
1 (8 oz.) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese
2 tsp. prepared horseradish
1 tsp. lemon juice
Salt and pepper to taste
1/4 cup chopped fresh parsley
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 or a ziplock bag with the corner cut off, pipe the shrimp mixture into the cherry tomatoes.
Garnish with parsley, and refrigerate until serving.
