Stuffed Tomato Recipe

Shrimp-Stuffed Cherry Tomatoes

This stuffed tomato recipe has a shrimp-avocado-lemon-olive oil filling you're going to love. It's a wonderful cold appetizer recipe, perfect summer party food. Try the pesto version.

Shrimp-Stuffed Cherry Tomatoes

48 cherry tomatoes
1/2 lb. small shrimp, shelled and deveined
3 tablespoons minced onion
3 tablespoons minced parsley
1 small avocado
2 tablespoons each of olive oil and lemon juice or
1/4 cup good Italian dressing
Salt and pepper to taste

Chop the shrimp and add the minced onion and parsley to it. (These can be prepared together in a food processor, if you like.)

Mince the avocado without mashing it.

Combine olive oil, lemon juice, salt and pepper in a medium bowl. Add the chopped items and mix well. Set aside.

Slice about a third off the top of each tomato. Carefully scoop out the seeds and a little of the pulp with a very small spoon or melon scoop.

Stuff the tomatoes with the shrimp mixture, mounding slightly. Chill.

Makes 48 hors d'oeuvres.

Option: Pesto Stuffed Tomatoes

Add 2 tablespoons of finely chopped pine nuts to the lemon and olive oil version above for a pesto flavor.

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