Cherry Tomatoes Stuffed With Shrimp Recipe
Ingredients
6 medium size shrimp shelled and deveined
2 tablespoons minced parsley
2 tablespoons minced fresh chives
1 tablespoon lemon juice
1 tablespoon olive oil
Pinch black pepper
1 pint cherry tomatoes
Directions
In a medium size heavy saucepan, bring 2 cups unsalted water to a boil over moderately high heat; add the shrimp and cook, uncovered, for 3 minutes or until they turn pink.
Drain and cool.
Whirl the shrimp in a food processor for 1 minute.
Transfer to a small bowl and mix in the parsley, chives, lemon juice, olive oil, and pepper; cover and chill in the refrigerator.
To stuff the tomatoes, slice about 1/3 off the top of each one.
With a small spoon, scoop out and discard the seeds.
Fill the tomatoes with the shrimp mixture.
Drain and cool.
Whirl the shrimp in a food processor for 1 minute.
Transfer to a small bowl and mix in the parsley, chives, lemon juice, olive oil, and pepper; cover and chill in the refrigerator.
To stuff the tomatoes, slice about 1/3 off the top of each one.
With a small spoon, scoop out and discard the seeds.
Fill the tomatoes with the shrimp mixture.
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