Shrimp Stuffed Cherry Tomatoes
A very pretty presentation for the holidays.

• 2 pints cherry tomatoes
• 1/2 pound cooked shrimp - peeled and deveined
• 1 - 8 ounce package light cream cheese, softened
• 1/4 cup light mayonnaise
• 1/4 cup shredded Parmesan cheese
• 2 teaspoons prepared horseradish
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain excess juices.

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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