Who doesn’t love a dish that’s easy to make and delicious? These stuffed cherry tomatoes work equally well as fancy appetizers and lunch. Use what you have in your pantry: Tabasco instead of black pepper, tuna crumbs instead of shrimp- it’s up to you! If you’re in a “shove-it-in-a-tomato-and-eat-it” phase, try these festive nibbles everyone will love.
Ingredients list for the stuffed cherry tomatoes
Serve 4 (12-15 tomatoes):
- 12-15 cherry tomatoes. For a better presentation, buy them still attached to the stem.
- 1 hard-boiled egg
- 1/3 lb (150- 170 g) small shelled shrimp or fresh shrimp cut into small pieces
- 2 tablespoons Philadelphia, mixed with fresh herbs (chopped chives, parsley…)
- 1 clove of garlic
- Chives
- 1 tablespoon fresh corn
- A teaspoon of lemon juice
- Salt and pepper
Photo credit: © Eatwell101.com
Instructions
1. In a bowl, crush and mix the boiled egg with corn, shrimp, chives, cream cheese, lemon juice, and crushed garlic.
2. Add salt and pepper — not too much.
3. Cut the tomato hats. If you want to keep the whole bunch for a nice presentation, be careful not to detach the stems when you cut the hats. Scoop out tomato flesh with a small melon baller or a coffee spoon. Drain the juice from the tomatoes.
4. Divide the stuffing into the hollowed tomatoes and put the bunch of hats back on top.
5. Serve chilled and be prepared for lots of “yums”.
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Corn, Cheese & Shrimp Salad In Tomato Cups
These easy tomatoes stuffed with cheese, corn, and shrimp make a great appetizer or party food for any gathering!
Ingredients
- 12-15 cherry tomatoes. For a better presentation, buy them still attached to the stem.
- 1 hard-boiled egg
- 1/3 lb (150- 170 g) small shelled shrimp or fresh shrimp cut into small pieces
- 2 tablespoons Philadelphia, mixed with fresh herbs (chopped chives, parsley...)
- 1 clove of garlic
- Chives
- 1 tablespoon fresh corn
- A teaspoon of lemon juice
- Salt and pepper
Instructions
- In a bowl, crush and mix the boiled egg with corn, shrimp, chives, cream cheese, lemon juice, and crushed garlic.
- Add salt and pepper — not too much.
- Cut the tomato hats. If you want to keep the whole bunch for a nice presentation, be careful not to detach the stems when you cut the hats. Scoop out tomato flesh with a small melon baller or a coffee spoon. Drain the juice from the tomatoes.
- Divide the stuffing into the hollowed tomatoes and put the bunch of hats back on top.
- Serve chilled and be prepared for lots of "yums".
Nutrition
Nutrition information for this recipe.
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