Reviewed: Aug. 24, 2009

These were great! I added another tsp of horse radish and a pinch of red pepper and they were fantastic. Had quite a bit of filling left over and had it on crackers - really good!

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Bells67

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Temperance, Michigan, USA

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Reviewed: Aug. 15, 2009

We really like this recipe. After tasting the shrimp mixture I added 1 teaspoon more horseradish and a little garlic powder, next time am going to add some chopped green onion. I cut my prep time in half by allowing hubby in the kitchen! I am so fortunate he is always willing to help with anything he gets to eat!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 12, 2009

This was a tasty recipie. As did many other reviewers, I added 1 tsp. old bay seasoning. It was wonderful, however I couldn't taste the shrimp very well. Since I prefera slightly more seafood-ie taste, next time I will add a bit more shrimp!

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AmyG

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Reviewed: Jun. 17, 2009

Made this for a family dinner and they sure didn't last long. The stuffing is great and it is all thanks to the horseradish. It was good in the tomatoes but would be equally good as a stand alone dip.

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hygiene64

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

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Reviewed: Jun. 4, 2009

I think it needs a little more horseradish. It was very good but not enouhg kick to it. time-consuming though.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: May 25, 2009

This was really good! I added some old bay seasoning after trying the mixture and finding it a little bland. I am making this again soon for a baby shower, and I can't wait!

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ambibambi

Cooking Level: Intermediate

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Reviewed: May 11, 2009

These were a delicious and a wonderful appetizer for mother's day dinner. I used a freezer bag with the tip cut off the corner to pump these into the tomatoes. Also, I used fresh shrimp and cooked in a little bit of chicken broth and seasoned salt before throwing into the food processor. It didn't have a fishy taste like some explained. It was spectacular!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 14, 2008

I made this for a holiday potluck, and it went quickly. I had crab on hand so I used that in place of the shrimp. I added a little extra horseradish and lemon juice for extra flavor. At the suggestion of others, I used Old Bay seasoning in place of salt. Coring the tomatoes was very time consuming, but the dish was worth the effort!

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Danielle

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 17, 2008

These were very good! Hollowing out the tomatoes was the most difficult part, only because I was ill-equipped - a grapefruit spoon would have done wonders. Instead I used a paring knife to loosen the insides, then a 1/2 tsp measuring spoon for scooping. I used canned baby shrimp for this and added parsley and chives into the mix, which I piped into the hollowed out tomatoes. Had a little trouble getting then to "stay still", so if serving to guests I would nest them something - shredded lettuce, maybe even cooked couscous - as they tend to wobble.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Dec. 9, 2007

YUM-O... The tomatoes weren't a big hit, but I did serve the shrimp spread separately with crackers, and Oh My!! It was DELICIOUS. Everyone loved it. Like others have commented, I also used Old Bay seasoning instead of S&P.

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LIKEREBECCA

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Reviewed: Sep. 12, 2007

Delicious! I made these tonight on a trial run before a big baby shower and they are wonderful. I used the larger cherry (not grape) tomatoes and I had just enough filling for two pints. I boiled my shrimp beforehand with some Zatarain's Shrimp and Crab Boil. To the filling mixture I added garlic powder, minced onion, and cayenne pepper. This combination is perfect and makes a savory little treat that I am sure will be a hit. Very easy to prepare if you have the Pampered Chef Cook's Corer and Easy Accent Decorator. Thanks so much for a great recipe!

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KATSKI

Cooking Level: Expert

Home Town: Fairhope, Alabama, USA

Living In: Daphne, Alabama, USA

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Reviewed: Aug. 13, 2007

Fabulous & easy! I took other's advice and added some Old Bay. It was PHENOMENAL... the tomatoes weren't hard at all (I prepped everything the night before & assembled the next day) and my extra went GREAT on ritz crackers! I'll probably forego the tomatoes next time & just do the crackers w/ dip. It was GREAT! I put all the dip into a large ziploc bag to sit in the fridge overnight. The next day, I arranged my tomatoes, snipped the corner off the bag & piped as normal. Easy clean up! ;) Thanks, Delta Queen!

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Southern Yankee

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Aug. 6, 2007

I made these for my daughter's birthday party last week. These are a little fiddly but well worth the effort. I garnished with snipped chives instead of parsley and made double the recipe which made a lot more than stated. this was good as I was feeding 90 people. A definite hit and I had 2 phone calls asking me for the recipe the following day. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jun. 5, 2007

Unfortuately when I went to make this recipe, every grocery store in a 5 mile radius was out of cherry tomatoes. I was really looking forward to this so I still made the filling (I also added 1 tablespoon Old Bay) and served it with sour dough bread. It was a hit at the BBQ I took it to. I'll definately make it again. Yum.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Mar. 16, 2007

These are terrific. I made them the night before and had a hard time trying to restrain myself from eating just one more. Each time I messed one up, I said, YES!!! Seriously - I left out the salt/pepper and instead added 1 Tablespoon of Old Bay Seasoning and it was fantastic!! Im sure you could use some Creole seasoning as well, but the Old Bay really tied the flavors together and made it salty enough so that no extra salt was needed. I highly recommend it! Good Luck.

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MCUTRIGHT

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Reviewed: Feb. 16, 2007

I just love these! And they always disappear quickly when I make them for potluck staff meetings. If for home, no shrimp as hubby desn't eat most seafood, but that makes them better when I do have them.

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lady__dragon

Cooking Level: Intermediate

Home Town: Tsawwassen, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Feb. 6, 2007

These were wonderful little morsels! It was very easy to make. I added fresh garlic, and a little tabasco sauce. Sprinkled with Lawry's. I tried putting a spring of cilantro on one and that was tasty fresh, too. It was really easy to fill them with The Pampered Chef's Easy Accent Decorator that I sell. Also used the Cook's Corer to dig out the pulp. Makes alot if the tomatoes are smaller. Great recipe!

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Sep. 11, 2006

When I taste-tested this filling before stuffing the tomatoes, I wasn't terribly impressed, but when I tasted the tomato with the filling it just worked perfectly. This was a great way to use up the gazillion cherry tomatoes from our garden! I added a teaspoon of prepared pesto into the mixture and they became addictive! It took more than 2 pints of tomatoes to use up the mixture. Maybe my tomatoes were small. Thanks for the recipe, DeltaQueen!

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JustJoy

Cooking Level: Expert

Living In: Northfield, New Jersey, USA

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Reviewed: Jun. 20, 2006

These were great, used them for a summer barbeque. I didn't use any seafood because of allergies, but considered using canned crabmeat. Instead of parsley on top I used chopped chives. Emptying the tomatoes was easy because I used a melon baller. A little timely, but well worth it!

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cookie monster

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Reviewed: Jan. 24, 2005

I made it for a wedding shower, and everyone loved it. I also added bacon into the mixture. If you turn the tomatoes stem down and cut off the bottoms then scooping out the mixture, they won't roll around on your plate.

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PHI1571

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Creamy Shrimp Stuffed Cherry Tomatoes

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