Christmas Appetizer Shrimp Stuffed Cherry Tomatoes
Original recipe by 4meAndYou
Spicy! This appetizer is a little bit labor intensive, but it does look very impressive! Apologies for not posting this in time for Christmas, but this is from memory, as my saved recipe was corrupted during a hack two years ago.
1 to 2 lbs pre-cooked shrimp, medium smallish, tails left on
1 to 2 baskets cherry tomatoes
Marinade:
2 cloves finely minced garlic
½ cup light tasting extra virgin olive oil
½ cup reconstituted lemon juice
2-3 tablespoons honey
½ tsp salt
¼ tsp freshly ground black pepper
½ cup finely grated Parmigiano Reggiano cheese
1 tsp Italian seasoning (dried herbs)
8-16 Fresh basil leaves, rolled like cigars and then sliced thin, into chiffonade
¼ tsp cayenne pepper
Whisk or shake marinade ingredients well before adding shrimp. Taste the marinade ingredients before adding shrimp. You may prefer more honey or more salt.
Marinate the shrimp overnight in a large Ziploc baggie turning and shaking the bag every 3-6 hours.
Allow 2 hours for coring cherry tomatoes. I used a small, sharp paring knife and just cut out the centers with the seeds.
Place the cored cherry tomatoes upside down on paper towels so liquids will drain out.
Place a shrimp inside each cherry tomato, making sure tails are up and easily grasped. Make sure each shrimp has at least one shred of fresh basil on it.
Arrange on your largest serving platter, (I used to use the big, cheap silver platters from I-Party), and with the basil leaves your colors will be red, green and white. It looks very Christmassy.
Spicy! This appetizer is a little bit labor intensive, but it does look very impressive! Apologies for not posting this in time for Christmas, but this is from memory, as my saved recipe was corrupted during a hack two years ago.
1 to 2 lbs pre-cooked shrimp, medium smallish, tails left on
1 to 2 baskets cherry tomatoes
Marinade:
2 cloves finely minced garlic
½ cup light tasting extra virgin olive oil
½ cup reconstituted lemon juice
2-3 tablespoons honey
½ tsp salt
¼ tsp freshly ground black pepper
½ cup finely grated Parmigiano Reggiano cheese
1 tsp Italian seasoning (dried herbs)
8-16 Fresh basil leaves, rolled like cigars and then sliced thin, into chiffonade
¼ tsp cayenne pepper
Whisk or shake marinade ingredients well before adding shrimp. Taste the marinade ingredients before adding shrimp. You may prefer more honey or more salt.
Marinate the shrimp overnight in a large Ziploc baggie turning and shaking the bag every 3-6 hours.
Allow 2 hours for coring cherry tomatoes. I used a small, sharp paring knife and just cut out the centers with the seeds.
Place the cored cherry tomatoes upside down on paper towels so liquids will drain out.
Place a shrimp inside each cherry tomato, making sure tails are up and easily grasped. Make sure each shrimp has at least one shred of fresh basil on it.
Arrange on your largest serving platter, (I used to use the big, cheap silver platters from I-Party), and with the basil leaves your colors will be red, green and white. It looks very Christmassy.
