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    Shrimp-Stuffed Cherry Tomatoes

    Source of Recipe

    From "A Love Affair with Southern Cooking" by Jean Anderson

    Recipe Introduction

    "These popular hors d'oeuvre are easy, attractive, and accommodating because they can be made several hours ahead of time and refrigerated until serving time. It's best to use cherry tomatoes the size of a Ping-Pong ball; smaller ones are difficult to stuff, larger ones messy to eat."

    List of Ingredients

    ◦ 4 pints cherry tomatoes of uniform size, washed and patted dry
    ◦ One 8-ounce package light cream cheese (Neufchatel), at room temperature
    ◦ 6 ounces shelled and deveined cooked shrimp, finely chopped
    ◦ 2 large scallions, trimmed and finely chopped (white part only)
    ◦ 2 tablespoons mayonnaise
    ◦ 1 ½ tablespoons finely snipped fresh dill
    ◦ 2 teaspoons prepared horseradish
    ◦ 2 teaspoons fresh lemon juice
    ◦ ¼ teaspoon salt, or to taste
    ◦ ¼ teaspoon black pepper, or to taste

    Recipe

    Using a sharp knife, slice ⅛ inch off the stem end of each tomato, then remove a sliver from the bottom so that the tomato will stand straight without wobbling. Using a small melon baller no more than inch across or the smallest spoon of a measuring spoon set, scoop out the cherry tomatoes, leaving walls about ⅛ inch thick. Discard what you've scooped out; it's mostly seeds and water. Stand the cherry tomatoes upside down on a baking sheet lined with several thicknesses of paper toweling.

    While the tomatoes drain, combine all filling ingredients in a small bowl, beating until smooth. Taste for salt and pepper and adjust as needed.

    Fold the top of a medium-size plastic pastry bag down about halfway, then spoon the filling into the bag. Smooth the top of the pastry bag back into place, then twist to seal and force the filling to the bottom. Turn the cherry tomatoes right side up.

    Squirt the shrimp filling directly into the hollowed-out cherry tomatoes, swirling it up on top. Transfer the tomatoes to a second large baking sheet freshly lined with paper toweling, and set uncovered in the refrigerator until ready to serve.

    Pass the shrimp-stuffed cherry tomatoes with cocktails or set out on a party buffet.

    Makes about 6 dozen

 

 

 


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