Stuffed Cherry Tomatoes With Shrimp - cooking recipe

Ingredients

6 medium shrimp (about 1/4 lb., shelled and deveined)
2 Tbsp. minced parsley
2 Tbsp. minced fresh chives
1 Tbsp. lemon juice
1 Tbsp. olive oil
pinch of black pepper
1 pt. cherry tomatoes (about 24 tomatoes)

Preparation

In a medium size heavy saucepan, bring 2 cups unsalted water to a boil over moderately high heat.
Add the shrimp and cook, uncovered, for 3 minutes or until they turn pink.
Drain and cool.
Whirl the shrimp in a food processor for 1 minute. Transfer to a small bowl; mix in the parsley, chives, lemon juice, olive oil and pepper.
Cover and chill in the refrigerator.