Creamy Shrimp Stuffed Cherry Tomatoes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.
• Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half.

Steps:

• Begin by cutting 1/8 of an inch off the top of the tomatoes.
• Use a spoon to scoop out the core and seeds of the tomatoes.
• Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
• Rinse the shrimp, pat dry, and refrigerate.
• Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
• Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
• Garnish with slices of avocado.
• Chill for 20 minutes.

Steps:

• Heat olive oil in a 10 inch skillet over medium high heat.
• Add shrimp, garlic, oregano& basil.
• Cook 3 minutes until shrimp turn pink, stirring frequently with wooden spoon.
• Add tomatoes and lemon juice.
• Cook and stir about 30 seconds or until heated through.
• Sprinkle with cheese and parsley.
• Serve over rice or angel hair.