Directions:
Cut top quarter off each tomato and set tops aside. Scoop out pulp. Drain upside down on a paper towel to dry. Combine cream cheese and shrimp and mix thoroughly. Stuff each tomato with cream cheese mixture. Put tomato tops backs on if desired.
Ingredients:
- 60 cherry tomatoes
- 4 oz cream cheese
- 8 oz canned shrimp, drained
