Shrimp Stuffed Cherry Tomatoes
pints cherry tomatoes
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, pipe the shrimp mixture into the cherry tomatoes or carefully spoon filling into. Garnish with parsley, and refrigerate until serving.
To serve, line tray with parsley and nest the tomatoes among the foliage. This keeps them from rolling around on the tray.
Per Serving: 69 Calories; 4g Fat (49.3% calories from fat); 2g Saturated Fat; 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 156mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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